Northern Bean Soup
Cozy up with a bowl of hearty, soul-warming Northern Bean Soup, a comforting classic packed with flavor and wholesome ingredients. This recipe features tender, creamy northern beans simmered to perfection with aromatic vegetables like carrots, celery, and onions, all infused with the earthy notes of bay leaf and thyme. With a simple preparation process that begins with soaking the dried beans, this soup achieves a rich, homemade depth that store-bought options can’t match. A touch of fresh parsley brightens the dish, while optional lemon juice adds a zesty finish. Perfect as a satisfying standalone meal or paired with crusty bread, this nutritious, vegetarian-friendly soup is perfect for weeknight dinners or make-ahead meal prep. Easy to make, nutrient-packed, and deeply comforting, Northern Bean Soup is a timeless dish you'll return to again and again.
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Recipe Information
Ingredients
- 1 pound dried northern beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Rinse and sort the northern beans. Place them in a large bowl and cover with water, allowing them to soak overnight. Alternatively, use a quick soak method by boiling them in water for 2 minutes, then letting them sit (off the heat) for 1 hour. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the soaked and drained northern beans, vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, stirring occasionally, or until the beans are tender.
Remove and discard the bay leaf. Use a ladle to mash some of the beans against the side of the pot to create a creamier texture, if desired.
Stir in the chopped parsley, salt, and black pepper. Adjust seasoning to taste.
Serve warm, garnished with a squeeze of fresh lemon juice if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 430.1 g | 156% | |
| Dietary Fiber | 104.5 g | 373% | |
| Total Sugars | 55.3 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 10194 mg | 217% | |
*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.
