If you’re searching for a deeply nourishing, flavor-packed bowl of comfort, look no further than Great Northern Bean Soup with Carrots. This recipe brings together creamy Great Northern beans and sweet, colorful carrots in a soothing, herb-scented broth that tastes like home. Whether you’re feeding a hungry family on a chilly night or meal-prepping for the week, this satisfying soup is as friendly as it is filling. Simple, wholesome ingredients and easy steps make it perfect for experienced cooks and kitchen beginners alike. Cozy up, grab your favorite soup bowl, and let’s dive into the magic of Great Northern Bean Soup with Carrots!

Great Northern Bean Soup with Carrots Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such basic pantry and fridge staples can develop layers of flavor in this soup. Each ingredient in Great Northern Bean Soup with Carrots plays a starring role, creating a comforting meal that’s both hearty and healthy.

Olive oil: A tablespoon of this kitchen staple brings everything together and adds a subtle richness as you sauté the veggies.
Onion (diced): Essential for a savory soup base; its sweetness grows as it cooks, building a flavorful foundation.
Garlic (minced): A little bit of garlic gives the soup warmth and depth you don’t want to skip.
Carrots (peeled and sliced): The true hero here; they add color, sweetness, and a satisfying texture to every spoonful.
Celery (sliced): Classic for soups, celery not only adds crunch but also an earthy undertone that balances the sweeter carrot.
Dried thyme: This aromatic herb pairs beautifully with beans and carrots, giving an irresistible, homey scent.
Dried rosemary: Just a pinch perfumes the whole pot with its woodsy, comforting flavor.
Black pepper: Adds a gentle kick and makes the other flavors pop.
Salt (or to taste): Essential for seasoning and bringing out the layers of veggie and bean flavors.
Vegetable or chicken broth: The soup’s backbone! Choose your favorite for a richer or lighter finish.
Canned Great Northern beans (drained and rinsed): These soft, creamy beans absorb all the herby flavors and make the soup lush and protein-packed.
Bay leaf: Tucked in during simmering, it adds a subtle, complex flavor in the background—don’t forget to remove it before serving!
Lemon juice: Brightens up the final soup, balancing the richness and giving just the right zing at the end.
Fresh parsley (optional, for garnish): A sprinkle of green makes the whole bowl feel fresh and inviting.

How to Make Great Northern Bean Soup with Carrots

Step 1: Sauté the Aromatics

Pour the olive oil into a large pot and set it over medium heat. Once it’s shimmering, tip in your diced onion and let it cook, stirring occasionally, for 3–4 minutes. You’re looking for the onion to soften and turn slightly translucent, releasing its sweet fragrance to lay the groundwork for your Great Northern Bean Soup with Carrots.

Step 2: Add Carrots, Celery, and Garlic

Now, toss in your minced garlic, sliced carrots, and celery. Sauté everything together for another 4–5 minutes. Stir often—the vegetables should start to soften and smell absolutely amazing. You’re building flavor with every stir!

Step 3: Season with Herbs and Spices

Sprinkle the thyme, rosemary, salt, and black pepper over your sautéing veggies. Stir well so every piece is coated in those fragrant herbs. This little flavor burst will infuse your soup with cozy, earthy notes that make this Great Northern Bean Soup with Carrots truly irresistible.

Step 4: Add Broth, Beans, and Bay Leaf

Pour your chosen broth into the pot, then stir in those wonderfully creamy Great Northern beans and add the bay leaf. Give everything a good mix and crank the heat to bring it to a gentle boil. Right now, your kitchen is probably smelling incredible!

Step 5: Simmer to Perfection

Lower the heat and let the soup simmer uncovered for about 20–25 minutes. The carrots should be tender and the flavors fully melded, creating that comfort-food magic. If you like your soup slightly thicker, try mashing some of the beans right in the pot or blending a cup of the soup, then mixing it back in. Just don’t forget to fish out the bay leaf once you’re done simmering.

Step 6: Brighten and Serve

Stir in the lemon juice, taste for seasoning, and adjust if needed. Ladle the hot soup into bowls and garnish with fresh parsley if you have it on hand. Your Great Northern Bean Soup with Carrots is now ready to wow everyone at the table!

How to Serve Great Northern Bean Soup with Carrots

Garnishes

For an eye-catching finish, don’t skip the garnishes! A handful of freshly chopped parsley—or even chives or dill—adds color and a burst of freshness. Try a swirl of olive oil or a sprinkle of freshly cracked black pepper for extra flair.

Side Dishes

This soup pairs delightfully with crusty bread or warm dinner rolls, handy for soaking up every last drop. For a full meal, serve alongside a crisp green salad tossed in a citrusy vinaigrette, or add a cheese board for a comforting, homey spread.

Creative Ways to Present

Dress up your Great Northern Bean Soup with Carrots by serving it in rustic mugs, small bread bowls, or even shot glasses for a party appetizer. Personalize each bowl with different toppings—think shredded cheese, a dollop of yogurt, or spicy chili flakes—to turn soup into an interactive experience.

Make Ahead and Storage

Storing Leftovers

Leftover Great Northern Bean Soup with Carrots stores brilliantly in an airtight container in the fridge for up to four days. Flavors deepen over time, making it taste somehow even more delicious the next day.

Freezing

This soup is very freezer-friendly. Let it cool completely, transfer to freezer-safe containers or zip bags, and freeze for up to three months. Thaw overnight in the fridge before reheating to preserve its creamy texture—and be sure to mark the date!

Reheating

To reheat, warm gently on the stovetop over medium heat, stirring occasionally so nothing sticks. You can also microwave individual portions—just add a splash of broth or water if it’s thickened up, and stir halfway through to heat evenly.

FAQs

Can I use dried Great Northern beans instead of canned?

Absolutely! Just soak about one cup of dried beans overnight, then simmer until tender before starting the soup. You may need to add more cooking time, but the flavor and texture will be fantastic.

What can I use instead of Great Northern beans?

While Great Northern beans bring a signature creaminess, you can swap in cannellini or navy beans with great results. Chickpeas offer a slightly nuttier taste, too, if you’re feeling adventurous.

How can I add protein to this soup?

To bump up the protein, stir in cooked sausage, shredded chicken, or even diced ham just before serving. For a vegetarian-friendly boost, toss in chopped kale or spinach for extra nutrients and texture.

Is Great Northern Bean Soup with Carrots gluten-free?

Yes, as long as you use a gluten-free broth, this recipe is naturally gluten-free. Always double-check labels on store-bought broths or seasonings if you’re sensitive to gluten.

Can I make Great Northern Bean Soup with Carrots in a slow cooker?

You sure can! Sauté the onion, garlic, carrot, and celery first for maximum flavor, then combine everything in the slow cooker and cook on low for 4–6 hours. Finish with the lemon juice just before serving for the best taste.

Final Thoughts

There’s something truly special about the warmth and comfort tucked inside a bowl of Great Northern Bean Soup with Carrots. Whether you’re gathering around the table with loved ones or treating yourself to a solo cozy night in, this recipe brings joy to every spoonful. Give it a try—you might just discover your new favorite soup!

Great Northern Bean Soup with Carrots Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Great Northern Bean Soup with Carrots that is a perfect blend of flavors and textures. This vegetarian and gluten-free soup is easy to make and ideal for a cozy meal.

Ingredients

Scale

For the soup:

1 tablespoon olive oil
1 small onion (diced)
2 garlic cloves (minced)
3 carrots (peeled and sliced)
2 celery stalks (sliced)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
4 cups vegetable or chicken broth
2 (15 oz) cans Great Northern beans (drained and rinsed)
1 bay leaf
1 tablespoon lemon juice

Optional for garnish:

fresh parsley

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Instructions

Heat olive oil: In a large pot over medium heat, heat olive oil.
Sauté vegetables: Add onion and cook until softened. Stir in garlic, carrots, and celery, sauté until the vegetables begin to soften.
Add seasonings and broth: Stir in thyme, rosemary, salt, and pepper. Pour in broth, add beans and bay leaf. Bring to a boil.
Simmer: Reduce heat and simmer uncovered for 20–25 minutes until carrots are tender.
Finish and serve: Remove bay leaf, stir in lemon juice. Adjust seasoning. Serve hot, garnished with parsley if desired.

Notes

For a thicker texture, mash some of the beans in the pot or blend a cup of the soup and stir it back in.
Add cooked sausage or shredded chicken for extra protein.
Leftovers keep well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American