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Northern Bean Soup

A warm and hearty soup made with Northern beans and fresh vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound Northern beans dried
  • 4 cups vegetable broth
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Soak the Northern beans overnight to soften them.
  2. Chop the onion, carrots, and celery.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.
  5. Stir in the minced garlic, thyme, and bay leaf for about 1 minute.
  6. Add the soaked beans and vegetable broth to the pot.
  7. Increase the heat until the mixture reaches a boil, then reduce to a simmer.
  8. Cover the pot and let the soup simmer for about 30 to 40 minutes, or until the beans are tender.
  9. Once the beans are tender, season with salt and pepper to taste.
  10. Serve hot, garnished with fresh herbs if desired.

Notes

For extra creaminess, blend a portion of the soup and stir it back in before serving.