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
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.
Notes
- You can add cooked shredded chicken or diced ham for extra protein.
- The soup stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 430mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
