northern bean soup recipe

Written ByJenny Smyth Posted on
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The Best northern bean soup recipe

Ive always loved Northern Bean Soup. It is a comforting and hearty soup that originates from the northern regions of the United States. Traditionally made with navy beans, this soup is a staple in many households during the colder months.

I grew up eating this soup at family gatherings. My mom would often make a big pot of it for holidays and special occasions. I remember the rich, creamy texture and the way it warmed me up from the inside out.

Its a dish that brings back fond memories of family and togetherness. My kids love it too and I love that it is super healthy and nutritious. It is packed with protein and fiber, making it a great option for a healthy meal.

But it also is very versatile. It can be served as a main dish with some crusty bread or as a side dish alongside a salad. Plus, it freezes well, so you can make a big batch and have it on hand for busy weeknights.

I am excited to share my version of this classic recipe with you. I hope you enjoy it as much as my family does. The key to a great Northern Bean Soup is to let the flavors meld together.

This requires cooking the soup low and slow. This allows the beans to soften and the flavors to deepen. It might take some time, but the result is a soup that is rich, hearty, and full of flavor.

Northern Bean Soup Recipe

4.7 from 815 votes

This Northern Bean Soup recipe is a classic comfort food dish. It is made with navy beans, vegetables, and a variety of spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups dried navy beans
8 cups water
2 cups diced onions
2 cups diced carrots
2 cups diced celery
4 cloves garlic
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 bay leaf
2 tbsp olive oil
2 cups vegetable broth
4 slices bacon, diced

👨‍🍳Directions

1Rinse the navy beans under cold water and pick out any debris.
2Place the beans in a large pot and cover with 8 cups of water.
3Bring to a boil over high heat.
4Once the water is boiling, reduce the heat to medium-low and let the beans simmer for about 1 hour, or until they are tender.
5Skim off any foam that rises to the top during cooking.
6In a separate pan, heat the olive oil over medium heat and add the diced bacon.
7Cook until the bacon is crispy and the fat has rendered.
8Remove the bacon from the pan with a slotted spoon and set aside.
9Leave the bacon fat in the pan.
10Add the diced onions, carrots, and celery to the pan with the bacon fat.
11Cook over medium heat until the vegetables are softened, about 5-7 minutes.
12Add the minced garlic and cook for an additional 1 minute.
13Add the cooked vegetables and garlic to the pot with the beans.
14Stir in the vegetable broth, salt, black pepper, thyme, and bay leaf.
15Bring the soup to a simmer and let it cook for an additional 20-30 minutes, or until the flavors have melded together.
16Add the cooked bacon back into the soup and stir to combine.
17Using an immersion blender, blend about half of the soup until it is smooth and creamy.
18This will give the soup a thicker, creamier texture.
19If you dont have an immersion blender, you can carefully transfer half of the soup to a blender and blend until smooth, then return it to the pot.
20Stir the soup to combine the blended and unblended portions.
21Taste the soup and adjust the seasoning if necessary.
22Serve the soup hot with crusty bread or a side salad.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 1000mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 20g

📝Notes

You can substitute vegetable broth with chicken broth for a different flavor profile. You can also add other vegetables like potatoes or spinach to make the soup more hearty. If the soup is too thick, you can thin it out with more water or broth. If it is too thin, you can let it simmer uncovered until it reduces to your desired consistency.

This Northern Bean Soup recipe is a great option for any occasion. It is hearty, comforting, and full of flavor. It is also very versatile. You can serve it as a main dish with some crusty bread or as a side dish alongside a salad.

Plus, it freezes well, so you can make a big batch and have it on hand for busy weeknights. It is also a great option for family gatherings. The soup can be made ahead of time and reheated before serving. It is also easy to double or triple the recipe to feed a large crowd.

I love that I can make a big pot of this soup and have leftovers for the week. It is a great way to save time and money. Plus, it tastes even better the next day. My family loves it and I know yours will too.

Its a perfect recipe for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Northern Bean Soup

1. Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans in this recipe. If you use canned beans, you can skip the step of soaking and cooking the beans and add them directly to the soup. Keep in mind that canned beans may have a different texture and flavor than dried beans. If you choose to use canned beans, you may want to add them to the soup earlier in the cooking process so that they have time to absorb the flavors.

2. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. To do this, combine all of the ingredients except for the bacon in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Once the beans are tender and the flavors have melded together, you can blend half of the soup to make it creamy. Add the cooked bacon back into the soup and stir to combine.

3. Can I freeze this soup?

Yes, this soup freezes well. Let the soup cool completely before freezing. You can store it in an airtight container in the freezer for up to 3 months. When you are ready to eat the soup, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. You may need to add a little water or broth to the soup when reheating it, as it may have thickened during freezing.

4. Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by omitting the bacon. To add flavor back into the soup, you can use vegetable broth and stir in smoked paprika or liquid smoke. You can also add other vegetables like potatoes or spinach to make the soup more hearty.

5. Can I make this soup in a pressure cooker?

Yes, you can make this soup in a pressure cooker. To do this, combine all of the ingredients except for the bacon in the pressure cooker and cook on high pressure for 25-30 minutes. Once the beans are tender and the flavors have melded together, you can blend half of the soup to make it creamy. Add the cooked bacon back into the soup and stir to combine.

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