If you’re someone who’s always on the lookout for a comforting, hearty, and nutritious meal that’s easy to prepare and satisfies your hunger, then dried Great Northern Bean soup should be on your radar. This soup is a staple in many homes, loved for its delicate texture, mild flavor, and versatility in the kitchen. Whether you’re cooking for a busy weeknight dinner or preparing a meal to enjoy over a few days, this soup delivers everything you want: warmth, health, and a touch of nostalgia.
Great Northern beans are perfect for soups because they’re dense, creamy, and soak up the flavors of the ingredients around them. The dried variety is especially cost-effective, and while it takes a little more time and patience to prepare than canned beans, the payoff is well worth it. The slow-cooked, rich broth infused with savory vegetables, herbs, and spices offers a depth of flavor that’s truly unmatched.
Ready to dive into the recipe? Let’s explore how you can create this simple but satisfying soup that will keep everyone coming back for seconds!
Dried Great Northern Bean Soup Recipe
A hearty, nourishing dish, this soup can be made from scratch with just a handful of ingredients. With the magic of dried beans, you’ll be able to create a satisfying, flavorful base that you can adjust to your taste. It’s a bit of a time investment, but it’s absolutely worth it.
Ingredients Needed
For this recipe, you’ll need:
- Dried Great Northern Beans – 1 pound (about 2 cups)
- Carrots – 2 medium-sized, peeled and chopped
- Celery – 2 stalks, chopped
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Vegetable or Chicken Broth – 6 cups (for extra richness, use low-sodium broth)
- Bay Leaves – 2
- Thyme – 1 teaspoon dried or 2 teaspoons fresh
- Rosemary – 1 teaspoon dried or 2 teaspoons fresh
- Salt – to taste
- Black Pepper – freshly ground, to taste
- Olive Oil – 2 tablespoons
- Smoked Ham Hock or Bacon (optional, for added depth)
- Lemon Juice – 1 tablespoon (optional, for a hint of brightness)
- Spinach or Kale – 2 cups (optional, for some greenery)
- Red Wine Vinegar or Apple Cider Vinegar – 1 tablespoon (optional, to balance flavors)
Cooking Instructions
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Soak The Beans
- Start by rinsing your dried Great Northern beans in cold water to remove any dirt or debris.
- Soak them overnight in a large bowl filled with water. Alternatively, you can use the quick soak method: bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit, covered, for 1 hour.
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Prepare The Vegetables
- While the beans are soaking, prepare the carrots, celery, onion, and garlic. Dice the onion, chop the carrots and celery into small pieces, and mince the garlic.
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Sauté Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and garlic, cooking until they soften and become translucent (about 5 minutes).
- Add the chopped carrots and celery to the pot. Stir occasionally, cooking for another 5 minutes until the vegetables start to soften.
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Add Beans And Broth
- Drain and rinse the soaked beans, then add them to the pot with the vegetables. Pour in the broth (vegetable or chicken) and stir everything together.
- Toss in the bay leaves, thyme, rosemary, and a generous pinch of salt and black pepper.
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Cook The Soup
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beans are tender.
- For additional flavor, you can add a ham hock or some crispy bacon at this point, allowing the smoky flavor to infuse the soup as it cooks.
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Finishing Touches
- Once the beans are tender and the soup has thickened, taste it and adjust the seasoning with more salt, pepper, or herbs if needed.
- Add a squeeze of lemon juice to brighten the flavors, and for some extra color and nutrients, toss in spinach or kale.
- Stir in the vinegar for a tangy finish (optional, but it balances the richness of the soup beautifully).
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Serve
- Ladle the soup into bowls, and if desired, serve with a side of crusty bread to soak up the delicious broth.
Ingredient Insights
- Great Northern Beans: These beans are mild-flavored and creamy, perfect for soups where the beans can absorb the broth. Their texture remains intact even after hours of cooking, making them ideal for slow-cooked dishes like this one.
- Smoked Ham Hock/Bacon: If you’re adding either of these for richness, you’re elevating the soup’s umami. The fat and smokiness from the ham or bacon permeates the broth, giving it a more luxurious mouthfeel.
- Herbs & Spices: Thyme, rosemary, and bay leaves provide a classic herbal base that complements the beans and vegetables beautifully. Fresh herbs can be substituted for dried, but dried versions work well in this long-simmered soup.
- Vegetables: Carrots, celery, and onions form the base of any classic soup. They not only provide flavor but also add a natural sweetness and earthiness that rounds out the soup’s flavor profile.
Expert Tips
- Soaking Beans: Be sure to soak your beans, as this will reduce the cooking time and help prevent the beans from splitting or turning mushy. If you’re in a rush, using the quick soak method works just as well.
- Simmering Time: The longer you let the soup simmer, the more depth of flavor you’ll achieve. If you have the time, try simmering for a few hours-just be sure to check the beans occasionally so they don’t overcook.
- Smoked Meat: If you’re using a ham hock or bacon, remember that both contribute significant saltiness. Be cautious when adding salt until you’ve tasted the soup after cooking.
- Textural Adjustments: If you prefer a creamier soup, use a potato masher to mash a portion of the beans once they’re tender. This will thicken the broth and give you a more velvety texture.
Recipe Variations
- Vegetarian Version: Skip the ham hock or bacon entirely for a lighter vegetarian option. You can amp up the flavors by adding more herbs or a dash of soy sauce for umami.
- Spicy Twist: For a bit of heat, add chopped jalapeños or a pinch of red pepper flakes. A splash of hot sauce at the end can also give the soup a nice kick.
- Herb Variations: Experiment with other herbs like sage or parsley, or add a handful of fresh dill for a unique twist. Fresh thyme or oregano can also bring a vibrant freshness to the dish.
- Lemon Zest: Grating some lemon zest over the soup just before serving can bring an extra pop of citrusy brightness.
Final Words
Dried Great Northern Bean soup isn’t just a meal-it’s an experience. The slow cooking, the simmering aroma filling your home, and the anticipation of that first comforting spoonful are all part of what makes this dish so special. This soup is nourishing, filling, and endlessly customizable to your tastes.
You can make it your own, adjusting the seasonings, adding greens, or switching up the proteins. Plus, it’s perfect for meal prep! The flavors only deepen over time, so it’s one of those dishes that gets better after a day or two in the fridge.