Hearty Great Northern Bean & Vegetable Soup
Warm up with a delightful bowl of Hearty Great Northern Bean & Vegetable Soup, perfect for chilly autumn and winter days. This comforting dish combines tender great northern beans, savory bacon, and a medley of fresh vegetables, making it a nutritious meal great for family gatherings or cozy nights in. It's served best with crusty French bread or warm cornbread slathered in fresh butter. Plus, leftovers freeze beautifully for a quick meal later on. Enjoy the warmth and heartiness of this family favorite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Water
10 cups (None)
Dried Great Northern Beans
1 lb (about 2 cups) (Rinsed and drained)
Bay Leaves
2 (None)
Large Onion
1 (Roughly chopped)
Bacon
1/2 lb (Diced)
Whole Tiny Potatoes
1 lb (Unpeeled)
Tomato Sauce
15 ounces (Canned)
Instant Beef Bouillon
3 tablespoons (I used Herb Ox)
Salt
1/2 teaspoon (None)
Pepper
1/2 teaspoon (None)
Garlic Cloves
3 (Mashed)
Carrots
4 (Cut into 1/2-inch pieces)
Celery Stalks
4 (Cut into 1/2-inch pieces)
Butter
3 tablespoons (None)
Milk
1/2 cup (None)
Instructions
1
Begin by rinsing and draining the dried great northern beans to remove any debris.
2
In a large 8-quart stockpot, combine the rinsed beans, 10 cups of water, bay leaves, chopped onion, diced bacon, and whole unpeeled tiny potatoes.
3
Bring the mixture to a boil over medium-high heat and allow it to boil for 2 minutes. After boiling, turn off the heat, cover the pot, and let the beans soak for 1 hour.
4
After the soaking period, stir in the tomato sauce, instant beef bouillon, salt, pepper, mashed garlic, and half of the carrots and celery. Increase the heat to bring the mixture back to a boil.
5
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook until the beans are tender, about 2 hours. Avoid high heat to prevent the beans from bursting.
6
After the beans are tender, add the remaining chopped carrots and celery to the pot. Increase the heat to boiling again, then reduce the heat and cover, letting it simmer for another hour until the vegetables are tender.
7
For a creamier texture, use a slotted spoon to scoop the potatoes from the pot and mash them against the side of the pot before returning them to the soup.
8
Finally, stir in butter and milk for added richness, and serve the soup immediately in bowls, accompanied by fresh bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Great Northern Bean & Vegetable Soup?
It is a comforting, nutritious soup made with tender great northern beans, savory bacon, and a variety of fresh vegetables, ideal for cold weather.
What type of beans are used in this recipe?
This recipe specifically uses one pound of dried Great Northern Beans.
Do I need to soak the beans before cooking?
Yes, the recipe requires boiling the beans for 2 minutes and then letting them soak covered for 1 hour before proceeding with the main cooking process.
Is there meat in this bean soup?
Yes, the recipe includes half a pound of diced bacon for a savory, smoky flavor.
What vegetables are added to the soup?
The soup contains whole tiny potatoes, a large onion, carrots, and celery.
How many potatoes should I use?
The recipe calls for one pound of whole tiny potatoes.
Do I need to peel the potatoes?
No, the potatoes should be kept whole and unpeeled for this recipe.
What is the secret to a creamier texture in this soup?
For a creamier texture, you can mash the cooked potatoes against the side of the pot using a slotted spoon.
Can I freeze this soup?
Yes, this soup freezes beautifully, making it perfect for meal prep or quick future meals.
What should I serve with this soup?
It is best served with crusty French bread or warm cornbread with fresh butter.
How much water is required?
The recipe requires 10 cups of water for the base of the soup.
What size pot should I use?
An 8-quart stockpot is recommended to accommodate all the ingredients and liquid.
How long do the beans simmer?
The beans should simmer for about 2 hours until tender before adding the remaining vegetables.
What kind of bouillon is used?
The recipe calls for 3 tablespoons of instant beef bouillon, specifically mentioning Herb Ox.
Why are the carrots and celery added in two stages?
Half of the carrots and celery are added early for flavor depth, while the remaining half is added later to maintain texture.
Are there any dairy products in this soup?
Yes, the final step involves stirring in butter and half a cup of milk for added richness.
How much bacon is needed?
You will need 1/2 pound of diced bacon.
What spices are used for seasoning?
The soup is seasoned with bay leaves, salt, pepper, and mashed garlic cloves.
How many garlic cloves are included?
The recipe uses 3 mashed garlic cloves.
Can I make this soup vegetarian?
To make it vegetarian, you would need to omit the bacon and substitute the beef bouillon with vegetable bouillon.
How long is the total cooking time?
The total time includes a 1-hour soak and approximately 3 hours of simmering, totaling about 4 hours.
What type of tomato sauce should I use?
The recipe calls for a standard 15-ounce can of tomato sauce.
Should I rinse the beans?
Yes, you should always rinse and drain the dried beans to remove any debris before cooking.
How do I prevent the beans from bursting?
Keep the heat on low and simmer gently; avoid using high heat during the long cooking phase.
How do I prepare the onion?
One large onion should be roughly chopped before being added to the pot.
How much milk is added at the end?
The recipe finishes with 1/2 cup of milk.
Is this soup good for large groups?
Yes, it is noted as being great for family gatherings.
What is the texture of the vegetables?
The vegetables are simmered until tender, with the potatoes potentially mashed for thickness.
Can I use canned beans instead?
While the recipe specifies dried beans, canned beans could be used, but the water volume and cooking time would need significant reduction.
How much butter is used?
Three tablespoons of butter are stirred in at the end for richness.