Introduction:
When it comes to cozy, soul-warming meals, few dishes are as satisfying as a hearty bean soup. Great Northern Bean Soup with Carrots is a timeless classic that combines the mild, creamy texture of Great Northern beans with the sweet crunch of fresh carrots. Packed with nutrients and bursting with flavor, this soup is not only filling but also incredibly easy to make. It’s the perfect comfort food for chilly evenings, offering warmth and nutrition in every spoonful. Whether you’re cooking for a family dinner or meal prepping for the week, this soup is sure to please.
Ingredients:
2 cups dried Great Northern beans (or 4 cups cooked beans)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 large carrots, peeled and sliced
4 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 tablespoon lemon juice (optional for added freshness)
Fresh parsley for garnish (optional)
Instructions:
Prepare the Beans:
If using dried Great Northern beans, rinse and sort them to remove any debris. Soak the beans overnight in plenty of water, or use the quick-soak method by bringing them to a boil for 2-3 minutes, then letting them sit covered for 1 hour. Drain and rinse the beans after soaking. If using canned beans, drain and rinse them before adding them to the soup.
Sauté the Aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 1 minute, or until fragrant.
Add the Vegetables and Broth:
Stir in the sliced carrots and cook for an additional 2 minutes. Then, add the soaked or canned beans, vegetable broth, bay leaf, thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1-1.5 hours if using dried beans (about 20-30 minutes if using canned beans), or until the beans are tender.
Mash or Puree (Optional):
For a creamy texture, you can mash some of the beans with a potato masher or use an immersion blender to puree part of the soup. If you prefer a chunkier soup, skip this step and leave the beans whole.
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