If you’re on the hunt for a comforting, wholesome bowl of goodness, this Great Northern Bean Soup with Carrots Recipe is exactly what your kitchen needs. Creamy beans, tender carrots, and aromatic herbs come together in a warm broth that’s both hearty and fresh. Whether you’re craving a cozy meal after a chilly day or looking to impress family and friends with something nourishing yet simple, this soup hits all the right notes without fuss. It’s a beautiful dish where every ingredient shines, making it a true favorite to keep in your recipe arsenal.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating that perfect balance of flavor and texture in the soup. Each item adds its own special touch, from the earthy beans to the bright carrots and fragrant herbs.
- 1 lb dried Great Northern beans: The star of the show, these beans provide a creamy texture and mild flavor that absorbs all the herbs beautifully.
- 4 cups low-sodium vegetable or chicken broth: A rich and savory base that brings depth without overpowering the soup.
- 2 cups water: Added to adjust the soup’s consistency to your liking.
- 2 medium carrots: Peeled and sliced to add subtle sweetness and a pleasing pop of color.
- 1 medium onion: Chopped to build a soft, flavorful foundation as it sautés.
- 2 cloves garlic: Minced to contribute aromatic warmth that complements the beans.
- 1 tablespoon olive oil: Perfect for gently sautéing the veggies and enhancing richness.
- 1 teaspoon dried thyme: Adds a lovely herbaceous note that pairs perfectly with the beans and carrots.
- 1/2 teaspoon dried rosemary (optional): Provides an extra fragrant layer for those who enjoy a hint of piney flavor.
- 1 bay leaf: Infuses subtle complexity throughout the simmering process.
- Salt and pepper: To taste, essential for bringing all the flavors into harmony.
- 1 tablespoon lemon juice (optional): A splash at the end brings brightness and a fresh finish.
- Fresh parsley for garnish (optional): Adds a lovely pop of green and a touch of herbal freshness when serving.
How to Make Great Northern Bean Soup with Carrots Recipe
Step 1: Prepare the Beans
Start by soaking your Great Northern beans so they cook evenly and become wonderfully tender. You can soak them overnight in plenty of water or opt for a quick soak method—bring them to a boil for 2-3 minutes, then let them sit covered for an hour before draining and rinsing. This step is key to achieving a creamy, melt-in-your-mouth texture without a long cooking time.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Toss in your chopped onion and cook it gently for about 5 minutes until it softens and turns slightly translucent. This slow cooking helps develop sweetness and forms the flavor base for the soup. Add in the minced garlic and sliced carrots, stirring for another 2-3 minutes until the garlic becomes fragrant and carrots start to soften.
Step 3: Add Beans and Broth
Now it’s time to bring everything together. Add the soaked, drained beans to the pot along with your broth and water. Toss in the bay leaf, dried thyme, and, if you’re using it, the rosemary. Bring the whole pot to a boil, getting all those flavors mingling and waking up.
Step 4: Simmer the Soup
Reduce the heat and let the soup simmer uncovered for about 1 to 1.5 hours. This slow simmer is where magic happens: the beans become tender, the carrots meld into the broth, and the herbs infuse every spoonful with warmth. Give it a stir now and then, adding a little more water if you prefer your soup thinner or if it starts to look too thick.
Step 5: Season and Serve
Once the beans are tender and the soup has thickened to your liking, remove the bay leaf. Season with salt and pepper to taste, and if you love a hint of brightness, stir in a splash of fresh lemon juice. Garnish with chopped fresh parsley for a fresh burst of color and flavor right before serving. Your Great Northern Bean Soup with Carrots Recipe is ready to enjoy!
How to Serve Great Northern Bean Soup with Carrots Recipe
Garnishes
Simple garnishes can elevate your soup beautifully. A sprinkle of fresh parsley adds vibrant color and a fresh herbal note that complements the earthiness of the beans. For a little extra texture, consider topping with crunchy croutons or a drizzle of good quality olive oil to add richness.
Side Dishes
This soup pairs wonderfully with a crusty piece of bread or warm cornbread to soak up the delicious broth. A side salad with tangy vinaigrette adds brightness and crunch, balancing the creamy texture of the soup perfectly.
Creative Ways to Present
For a charming presentation, serve your Great Northern Bean Soup with Carrots Recipe in rustic bowls and top with a dollop of sour cream or Greek yogurt for creaminess. You can also sprinkle some grated Parmesan or crumble smoky bacon on top to delight guests who enjoy a savory twist.
Make Ahead and Storage
Storing Leftovers
Leftover Great Northern Bean Soup with Carrots Recipe keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and flavors.
Freezing
This soup freezes beautifully, making it a perfect batch-cooking option. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened in the fridge or freezer, stir in a splash of water or broth to loosen it back up to your preferred consistency.
FAQs
Can I use canned Great Northern beans instead of dried?
Absolutely! Using canned beans will reduce your cooking time significantly. Just rinse and drain them well and add them in during the last 15-20 minutes of cooking to warm through and absorb the flavors.
Is it necessary to soak the beans overnight?
Soaking helps soften the beans and reduces cooking time, but if you’re short on time, the quick soak method also works well. Just boil for a few minutes and let them sit for an hour before cooking.
What can I substitute for vegetable or chicken broth?
Water can work in a pinch, but using broth adds essential flavor depth. If you want a vegetarian option, vegetable broth is perfect. For a richer taste, chicken broth works beautifully.
Can I add other vegetables to this soup?
Definitely! Feel free to add celery, potatoes, or spinach for extra nutrition and texture. Just add them at appropriate stages so everything cooks evenly.
How can I make this soup more protein-rich?
Great Northern beans already provide a good protein boost, but you can add diced cooked chicken or turkey, or sprinkle some grated cheese on top for an extra protein punch.
Final Thoughts
This Great Northern Bean Soup with Carrots Recipe is a true kitchen gem — simple yet deeply satisfying, filled with wholesome flavors that feel like a warm hug in a bowl. It’s easy to make, adaptable, and perfect for any time you want a nourishing meal that doesn’t require hours of fuss. Give it a try, and I promise it will quickly become one of your go-to comfort foods.
Print
Great Northern Bean Soup with Carrots Recipe
- Prep Time: 15 minutes (plus soaking time for beans)
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and hearty Great Northern Bean Soup with carrots, simmered to tender perfection with aromatic herbs and a touch of lemon for brightness. This wholesome soup is a nutritious, flavorful meal perfect for cozy days.
Ingredients
Beans and Broth
- 1 lb dried Great Northern beans (about 2 cups), soaked overnight or quick-soaked
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water (or more, to reach desired consistency)
Vegetables and Aromatics
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- 1 bay leaf
- Salt and pepper, to taste
Finishing Touches
- 1 tablespoon lemon juice (optional, for a burst of freshness)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beans: Soak the dried Great Northern beans overnight in water, or use the quick-soak method by boiling them for 2-3 minutes and then letting them sit for 1 hour. Drain and rinse the beans thoroughly before cooking.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Add Garlic and Carrots: Stir in the minced garlic and sliced carrots, cooking for an additional 2-3 minutes until fragrant and slightly tender.
- Add Beans and Broth: Pour the soaked beans, low-sodium vegetable or chicken broth, and water into the pot. Add the bay leaf, dried thyme, and dried rosemary if using. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 1 to 1.5 hours, stirring occasionally. Add more water if the soup becomes too thick or if you prefer a thinner consistency.
- Season and Finish: Once the beans are tender, remove the bay leaf. Season the soup with salt, pepper, and optionally stir in lemon juice for a bright flavor.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy your nourishing Great Northern Bean Soup.
Notes
- Soaking the beans properly helps reduce cooking time and improves digestibility.
- You can substitute vegetable broth for a vegetarian version or chicken broth for more flavor.
- Adjust the thickness of the soup to your preference by adding more water or broth during simmering.
- Lemon juice adds a subtle brightness; add just before serving to preserve freshness.
- Fresh parsley garnish is optional but adds a nice color and fresh flavor.
