If you’re looking to cozy up with something hearty and wholesome, this Great Northern Bean Soup with Carrots Recipe is exactly what you need. It’s a comforting blend of creamy beans, tender carrots, and fragrant herbs simmered to perfection, creating a dish that feels like a warm hug in a bowl. Whether you’re new to cooking soups or a seasoned pro, this recipe balances simplicity with incredible flavor, making it a true kitchen favorite.
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role, bringing vibrant color, texture, and a burst of nourishing flavor. From the earthiness of the beans to the sweetness of the carrots and the herbal aroma, these essentials combine for a satisfying meal that’s easy to prepare and delightful to eat.
- 2 tablespoons olive oil: Adds a fruity richness and helps soften the vegetables.
- 1 medium yellow onion, diced: Provides a savory base with a subtle sweetness once cooked.
- 3 garlic cloves, minced: Delivers aromatic warmth and depth to every spoonful.
- 3 medium carrots, peeled and sliced: Lend a natural sweetness and vibrant color.
- 2 celery stalks, diced: Bring a fresh crunch and enhance the flavor profile.
- 4 cups low-sodium vegetable broth: Keeps the soup light while building a flavorful liquid foundation.
- 2 cans (15 oz each) Great Northern beans, drained and rinsed: The star ingredient providing creamy texture and protein.
- 1 teaspoon dried thyme: Infuses earthy, slightly minty notes.
- ½ teaspoon dried rosemary: Adds a piney, fragrant touch.
- 1 bay leaf: Offers a subtle herbal depth during simmering.
- Salt and black pepper to taste: Essential for bringing all flavors together.
- 1 tablespoon lemon juice: Brightens and balances the richness of the soup.
- 2 tablespoons chopped fresh parsley: Provides a fresh, vibrant finish as a garnish.
How to Make Great Northern Bean Soup with Carrots Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion, carrots, and celery. Cook them gently for about 5 to 6 minutes until they soften and release their natural sweetness. This foundational step is where the magic begins, as those softened veggies set the tone for cozy flavors ahead.
Step 2: Add Garlic and Aromatics
Next, stir in the minced garlic and cook for another 1 to 2 minutes. Garlic warms the soup with its inviting aroma, elevating the overall depth. Then add your dried thyme, rosemary, bay leaf, salt, and black pepper. These herbs will infuse every bite with subtle layers that make this Great Northern Bean Soup with Carrots Recipe truly unforgettable.
Step 3: Combine Beans and Broth
Pour in the low-sodium vegetable broth along with the drained and rinsed Great Northern beans. Bring everything to a gentle boil. This combination is where heartiness and nourishment blend—the beans providing creamy substance and the broth uniting all the flavors.
Step 4: Simmer Until Tender
Reduce the heat and let your soup gently simmer uncovered for 20 to 25 minutes. During this time, the vegetables soften completely, and the herbs seep in deeply to the broth. This slow simmering is essential for building the rich, harmonious taste that defines the Great Northern Bean Soup with Carrots Recipe.
Step 5: Blend and Finish
Remove the bay leaf from the pot. Using an immersion blender, partially blend the soup if you prefer a creamier texture, or skip this step if you like it chunky and rustic. Finally, stir in the lemon juice to brighten all those comforting flavors and adjust salt and pepper to your liking.
How to Serve Great Northern Bean Soup with Carrots Recipe
Garnishes
Fresh chopped parsley is the perfect garnish—it adds a burst of color and liveliness that makes the soup look as good as it tastes. You could also sprinkle some freshly grated Parmesan or a drizzle of high-quality olive oil for extra decadence.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to soak up every last bit of broth. A simple green salad or roasted vegetables also complement the meal, making your dinner balanced and satisfying.
Creative Ways to Present
Serve this soup in rustic bowls topped with a dollop of Greek yogurt or a swirl of pesto for added creaminess and an herbaceous punch. For a fun twist, sprinkle toasted nuts or seeds on top for a crunchy surprise that contrasts beautifully with the smooth soup.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and prevent any scent from mingling with other foods.
Freezing
Great Northern Bean Soup with Carrots Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving room for expansion. It can be kept frozen for up to 3 months, making it an excellent choice for meal prep or emergency comfort food.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm gently over medium heat on the stove. Stir occasionally to prevent sticking and ensure even heating. If the soup thickens too much, add a splash of broth or water to loosen it up.
FAQs
Can I use dried Great Northern beans instead of canned?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This can deepen the flavor but adds extra prep time.
Is this soup suitable for vegans?
Yes, this Great Northern Bean Soup with Carrots Recipe is fully vegan and gluten-free, making it perfect for a variety of dietary preferences.
Can I add other vegetables to this soup?
Definitely! Kale, spinach, or even diced potatoes work wonderfully here and add more texture and nutrients to the soup.
What can I do to make the soup thicker?
Blend more of the soup with an immersion blender or mash some beans against the pot’s side. Adding cooked pasta or rice also makes it heartier and thicker.
Does the soup taste better the next day?
Yes! Like many soups, the flavors meld and mellow as it sits, so leftovers often taste even better than when freshly made.
Final Thoughts
This Great Northern Bean Soup with Carrots Recipe is a soul-warming, nutritious delight you’ll want to make again and again. It’s effortless, delicious, and packed with comforting flavors that satisfy both body and soul. Be sure to give it a try and watch it quickly become one of your go-to meals for any season!
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Great Northern Bean Soup with Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Great Northern Bean Soup with Carrots is a hearty, comforting, and nutritious vegetarian soup made with tender beans, fresh vegetables, and herbs. Perfect for a cozy meal, it balances creamy and chunky textures with a hint of lemon and fresh parsley garnish for brightness.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Liquids & Broth
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable broth
- 1 tablespoon lemon juice
Beans & Seasonings
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften and the onion is translucent.
- Add Garlic: Stir in the minced garlic and cook for another 1–2 minutes, allowing its fragrance to bloom without burning.
- Add Broth and Beans: Pour in the vegetable broth and add the drained Great Northern beans along with dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Let it simmer uncovered for 20–25 minutes until the vegetables are tender and flavors meld together.
- Blend Partially: Remove and discard the bay leaf. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky according to your preference.
- Finish and Serve: Stir in lemon juice and adjust seasoning if needed. Serve the soup hot, garnished with chopped fresh parsley.
Notes
- For extra flavor, add a parmesan rind during simmering but remove it before blending.
- This soup freezes well and tastes even better the next day.
- For a heartier version, stir in cooked pasta or leafy greens like kale or spinach before serving.
