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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
