Name: Great Northern Bean Soup with Carrots Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 4 cups low-sodium vegetable or chicken broth; 2 cans (15 oz each) Great Northern beans, drained and rinsed; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; Salt and black pepper to taste; 1 tablespoon lemon juice; Chopped fresh parsley for garnish

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If you’re craving a bowl of pure comfort that’s both nourishing and vibrantly flavorful, Great Northern Bean Soup with Carrots is about to become your new favorite. This classic soup is brimming with tender beans, sweet carrots, aromatic herbs, and a subtle lemony finish that brightens every spoonful. It’s hearty enough to stand on its own for lunch or dinner, but still light enough that you’ll want to come back for seconds. Whether you’re cooking for your family or just for yourself, this satisfying soup brings warmth, color, and a cheery dose of vegetables to your table.

Great Northern Bean Soup with Carrots Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Great Northern Bean Soup with Carrots is how it transforms a handful of humble pantry staples into something truly special. Every ingredient plays its part, building layers of flavor, texture, and a delightful pop of color. Here’s what you’ll need—and why you shouldn’t skip a thing.

Olive Oil: Adds richness and helps develop the flavors as you sauté the vegetables.
Onion: Lends a mellow sweetness and hearty base to the soup.
Garlic: Brings a punch of aroma and earthy depth.
Carrots: Offer natural sweetness, beautiful color, and classic comfort with every bite.
Celery: Gives a subtle herbal note and satisfying crunch.
Vegetable or Chicken Broth: The flavorful foundation—choose low-sodium to keep things balanced.
Great Northern Beans: The star! These beans are creamy yet firm, making the soup extra hearty.
Dried Thyme: Infuses the soup with a delicate, woodsy flavor.
Dried Rosemary: A hint of rosemary gives the soup an extra layer of savory goodness.
Bay Leaf: Simmered in the broth, it subtly intensifies the soup’s aroma.
Salt and Black Pepper: Enhances all the flavors—season to your taste as you go.
Lemon Juice (optional): Just a splash wakes up the flavors with a bright, zesty touch.
Chopped Fresh Parsley (optional): The perfect finish for a splash of color and freshness.

How to Make Great Northern Bean Soup with Carrots

Step 1: Sauté Your Vegetables

Grab your favorite large pot and place it over medium heat. Drizzle in the olive oil, then toss in your chopped onion, carrots, and celery. Let these veggies cook for about 5 to 7 minutes, stirring occasionally, until they begin to soften and their inviting aroma fills the kitchen. Sautéing at this stage helps deepen the flavor base for your Great Northern Bean Soup with Carrots.

Step 2: Add the Garlic

Once your vegetables are tender, stir in the minced garlic. Let it cook just for about a minute—any longer, and garlic can become bitter, so watch it closely. This quick step infuses the base with another layer of warmth and makes the kitchen smell irresistible!

Step 3: Build the Soup

It’s time for the stars! Pour in your drained and rinsed Great Northern beans, then add the broth, thyme, rosemary, bay leaf, and a good sprinkle of salt and black pepper. Stir everything together, increase the heat, and bring the mixture to a lively boil. This is where your Great Northern Bean Soup with Carrots starts to come together beautifully.

Step 4: Simmer and Blend

Once boiling, reduce the heat to a gentle simmer. Let it bubble uncovered for about 25 to 30 minutes to let the carrots become perfectly tender and the flavors meld into a comforting whole. For a creamier texture, use an immersion blender to puree a small portion of the soup, or just mash some of the beans with a spoon. This gives body and silkiness without any cream.

Step 5: Brighten and Finish

When you’re almost ready to serve, remove the bay leaf and stir in a tablespoon of lemon juice for a little zing (if you like!). Taste and adjust salt and pepper if needed. Ladle your beautifully thickened Great Northern Bean Soup with Carrots into bowls and shower with chopped fresh parsley for a vibrant, fresh finish.

How to Serve Great Northern Bean Soup with Carrots

Garnishes

A great garnish can turn a comforting bowl of soup into something truly inviting. Sprinkle on plenty of fresh chopped parsley for a bright green pop. You can also top your Great Northern Bean Soup with Carrots with cracked black pepper, a drizzle of extra virgin olive oil, or even a dusting of grated Parmesan if you don’t need to keep the recipe dairy-free.

Side Dishes

This soup makes a lovely, filling meal on its own, but it’s also fantastic alongside a good crusty bread, warm cornbread, or a simple green salad tossed with lemon vinaigrette. For more heartiness, a platter of roasted vegetables or a classic grilled cheese sandwich pairs beautifully with the earthy flavors of Great Northern Bean Soup with Carrots.

Creative Ways to Present

Serve the soup in deep, wide bowls for a rustic look, or try ladling it into mugs for a cozy handheld option—great for casual gatherings. For an elegant touch, swirl in a spoonful of herbed yogurt or pesto just before serving. If you’re entertaining, offer a toppings bar with chopped herbs, croutons, and red pepper flakes to let everyone customize their own bowl of Great Northern Bean Soup with Carrots.

Make Ahead and Storage

Storing Leftovers

Leftover Great Northern Bean Soup with Carrots only gets better as the flavors develop overnight. Let the soup cool to room temperature, then transfer into airtight containers and refrigerate for up to four days. The beans will soak up even more of the aromatic broth, so each bowl will taste extra delicious.

Freezing

This soup is absolutely freezer-friendly! Once cooled, pour portions into airtight freezer containers or freezer bags (lay them flat to save space). Freeze for up to three months. Thaw overnight in the fridge before reheating, and you’ll have a delightful homemade meal ready at a moment’s notice.

Reheating

To reheat, simply warm your Great Northern Bean Soup with Carrots gently over medium heat on the stove, stirring occasionally until piping hot. You can also microwave it in a covered bowl in one-minute bursts, stirring in between. If the soup has thickened during storage, stir in a splash of broth or water to bring it back to your preferred consistency.

FAQs

Can I use dried Great Northern beans instead of canned?

Yes, you can! Simply soak one cup of dried Great Northern beans overnight, drain, and simmer them in fresh water until tender (about 1 to 1.5 hours). They’ll add an even creamier texture to your Great Northern Bean Soup with Carrots.

Is this soup vegetarian and gluten-free?

Absolutely! As long as you use vegetable broth, Great Northern Bean Soup with Carrots is naturally vegetarian and completely gluten-free, making it a fabulous option for a variety of diets.

Can I add extra protein?

Definitely! Stir in some cooked, shredded chicken or diced ham at the end of the cooking time for even more heartiness. Both are delicious and pair perfectly with the savory flavor base of this soup.

How can I make the soup even creamier?

For a luxurious, creamy texture, use an immersion blender to puree half the soup right in the pot, or simply mash some beans with a spoon. You’ll get a rich mouthfeel while still keeping plenty of whole veggies throughout.

What’s the best way to perk up leftovers?

Brighten up leftover Great Northern Bean Soup with Carrots by adding a squeeze of lemon juice and a fresh sprinkle of herbs just before serving. A few crunchy croutons or a spoonful of grated cheese also brings leftovers back to life.

Final Thoughts

If you’re looking for a new go-to soup that’s soothing, simple, and truly delicious, Great Northern Bean Soup with Carrots is pure comfort in a bowl. I hope you give this recipe a try soon—you’ll find every bite is cozy, hearty, and incredibly satisfying!

Great Northern Bean Soup with Carrots Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Great Northern Bean Soup with Carrots is a comforting and nutritious soup perfect for any day. Packed with vegetables and beans, it’s hearty and flavorful.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
4 cups low-sodium vegetable or chicken broth
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste

Optional:

1 tablespoon lemon juice
Chopped fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté for 5–7 minutes until softened.
Add Ingredients: Stir in garlic, then add beans, broth, thyme, rosemary, bay leaf, salt, and pepper.
Simmer: Bring to a boil, then simmer uncovered for 25–30 minutes until vegetables are tender.
Blend (Optional): Puree part of the soup for a creamier texture.
Finish: Stir in lemon juice, remove bay leaf, and garnish with parsley before serving.