Description
A comforting and hearty Great Northern Bean Soup with Carrots that is easy to make and perfect for a cozy meal. This vegetarian and gluten-free soup is packed with fiber and protein, making it a nutritious choice for dinner.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken or vegetable broth
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, add olive oil.
- Sauté vegetables: Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1–2 minutes.
- Add ingredients: Pour in broth, Great Northern beans, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil, then simmer for 25–30 minutes.
- Finish and serve: Remove bay leaf, stir in lemon juice. Adjust seasoning and serve hot, garnished with parsley.
Notes
- For a creamier texture, mash a cup of beans in the pot or blend a portion of the soup.
- Add diced cooked ham or smoked sausage for a heartier version.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
