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
Scale
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.