Final Touches:
Once the beans are tender and the soup has reached your desired consistency, add a tablespoon of lemon juice (if using) to brighten up the flavors. Stir well and adjust seasoning with extra salt and pepper if necessary.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with a slice of crusty bread for a complete meal.
Tips for Serving and Storing:
Serving Suggestions:
This Great Northern Bean Soup is filling on its own, but it can be served with a variety of sides. Pair it with a simple salad, warm bread, or a slice of cornbread for added texture and flavor. For extra richness, top the soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Storing Leftovers:
This soup stores wonderfully! Leftover soup can be kept in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat, adding a bit more broth if needed to reach your desired consistency.
Freezing:
The soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat.
Variants:
Smoky Bean Soup:
For a smoky flavor, add some diced smoked sausage or a few strips of crispy bacon while sautéing the onions and garlic. Alternatively, a teaspoon of smoked paprika can be added to the soup to give it a smokier depth.
Vegetarian Version:
To keep the soup vegetarian, simply use vegetable broth and skip any meat-based additions. The soup is naturally filling on its own, but you could add more vegetables like celery, zucchini, or spinach for added nutrition.
Spicy Bean Soup:
For a bit of heat, toss in a diced jalapeño pepper or a teaspoon of crushed red pepper flakes while sautéing the garlic and onions. This adds a nice kick to the soup that complements the sweetness of the carrots.
Creamy Bean Soup:
For a richer, creamier version of this soup, stir in a cup of heavy cream or coconut milk towards the end of cooking. This adds a smooth texture and makes the soup even more indulgent.
FAQ:
1. Can I use canned beans instead of dried beans?
Yes, if you’re short on time, canned beans work perfectly. Use about 4 cups of canned beans (drained and rinsed) in place of the 2 cups of dried beans. Canned beans will also reduce the cooking time significantly, and the soup will be ready in about 30 minutes.
2. How do I know when the beans are cooked?
The beans are done when they are tender and easily mash with a fork or potato masher. If using dried beans, be sure to cook them long enough to become soft but not mushy. If the beans aren’t soft after the cooking time, simply simmer the soup a little longer.
3. Can I add more vegetables to this soup?
Absolutely! Feel free to add extra vegetables like celery, parsnips, or even kale or spinach towards the end of cooking. These will add more flavor, texture, and nutrition to the soup.
4. Can I make this soup in a slow cooker?
Yes, this soup can be made in a slow cooker. Simply sauté the onions, garlic, and carrots in a pan first, then transfer to the slow cooker with the beans, broth, bay leaf, and seasonings. Cook on low for 6-8 hours, or until the beans are tender.
5. Is this soup gluten-free?
Yes, this soup is naturally gluten-free, as it doesn’t contain any wheat-based ingredients. Just be sure that your broth is gluten-free if you’re using store-bought.
This Great Northern Bean Soup with Carrots is the ultimate comfort food—simple, nourishing, and perfect for feeding a crowd. With its earthy beans and naturally sweet carrots, this soup is both satisfying and healthy, making it an excellent choice for meal prep, family dinners, or cozy nights in. Enjoy this versatile, heartwarming recipe anytime you crave a bowl of goodness!
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