Great Northern Soup
Warm, hearty, and packed with wholesome ingredients, Great Northern Soup is the ultimate comfort dish for any season. Featuring tender Great Northern beans simmered to perfection with a medley of fresh vegetables, savory herbs, and a hint of tomato paste, this soup delivers a flavorful and nourishing experience in every spoonful. The addition of baby spinach brings vibrant color and a boost of nutrients, while a splash of optional lemon juice adds a refreshing brightness. Perfect for weeknight dinners or meal prep, this one-pot wonder is ready in just over an hour and pairs beautifully with crusty bread for a satisfying, well-rounded meal. With its rich aroma, cozy flavors, and easy preparation, this Great Northern Soup recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup (dried, or 2 cups canned) Great Northern beans
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 2 medium (sliced into rounds) Carrots
- 2 (diced) Celery stalks
- 6 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 cups Baby spinach
- 0.25 cup (chopped, for garnish) Fresh parsley
- 1 tablespoon (optional, for brightness) Lemon juice
Instructions
If using dried Great Northern beans, rinse them and soak them overnight in water. Drain and rinse before cooking.
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5–7 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 3–5 minutes until the vegetables are slightly tender.
Add the soaked and drained Great Northern beans (or canned beans if using), vegetable broth, tomato paste, bay leaf, dried thyme, and dried oregano to the pot. Stir to combine.
Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beans are tender.
If using canned beans, simmer for about 20–25 minutes instead to allow flavors to meld.
During the last 5 minutes of cooking, stir in the baby spinach and let it wilt in the hot soup.
Remove the bay leaf and adjust the seasoning if needed.
Optionally, stir in the lemon juice for a touch of brightness.
Serve hot, garnished with fresh parsley. Pair with crusty bread for an even heartier meal.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 46.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4890 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
