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4 from 24 votes

Great Northern Bean Soup

Great Northern beans are very mild in flavor but firm enough to stand well in the soup. It's so comforting and has a pleasant scent of fresh rosemary which is perfect for Fall and Winter. Serve with a good quality artisan bread!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Inactive Time8 hours
Total Time9 hours 40 minutes
Course: Soup, Entree, Lunch, Dinner
Cuisine: Italian Inspired, Vegan, American Inspired
Servings: 8 people
Author: Plant-Based Matters

Ingredients

Soaking Beans

  • 2 cups dried Great Northern beans
  • Water
  • Salt

The Rest

  • 2 tbsp extra virgin olive oil (plus more for serving)
  • 5-6 garlic cloves minced
  • 1 1/2 cups diced yellow onion
  • 1 carrot, diced
  • 2 celery stalks diced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 1/2 tbsp minced fresh rosemary
  • 1 quart vegetable broth (or water: 6 cups total)
  • 2 cups water
  • 4 dried bay leaves
  • 1 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbsp apple cider vinegar

Instructions

  • Place Great Northern beans in a large prep bowl. Cover with plenty of water with a small amount of salt (a few pinches.) Soak them 8 hours or overnight. After soaking, discard the water.
  • In a large pot, place the soaked beans and cover with enough water (about 1 1/2 inches above the beans.) Uncover the pot and cook it over high heat to bring it to boil. As soon as it starts boiling, turn off the heat. Use a colander to drain. Give a quick rinse under running water and set aside. Rinse the pot thoroughly and wipe off the water.
  • Place the same pot back to the stove. Heat it up over medium high heat. Pour extra virgin olive oil and add garlic. Cook for 2 minutes. Then add yellow onion, carrot, and celery. Cook for 5 minutes until softened.
  • Next, add dried oregano, dried thyme, and fresh rosemary then give a quick stir. Transfer the beans back to the pot, then add vegetable broth, water and bay leaves. Season with salt and black pepper and stir well. Turn up the heat to bring it to boil then reduce the heat to med low. Cover the pot and let it simmer for about 1 hour until beans are tender. Stir occasionally.
  • Remove the bay leaves. Reserve about 2 cups of beans and purée the remaining using an immersion blender. Put the beans back to the pot. Add apple cider vinegar. Give a quick stir.
  • Serve in a bowl with a drizzle of extra virgin olive oil for the finishing touch.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!