Picture the comforting aroma of a simmering pot of Northern Bean Soup wafting through your kitchen, inviting warmth into your home.
This easy-to-make dish offers a cozy embrace, perfect for chilly days, and is a favorite for its heartwarming simplicity.
As onions, carrots, and beans meld with thyme and rosemary, a delicious transformation unfolds, creating a symphony of flavors.
Let’s bring this delightful soup to life and enjoy its comforting goodness together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 pound dried northern beans, rinsed and soaked overnight
- 8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking Northern Bean Soup, you can follow this timeline:
Day Before Cooking:
– 8:00 PM: Rinse and soak 1 pound of dried northern beans in water overnight.
Cooking Day:
Prep Time (15 minutes):
- 0:00 – 5:00: Chop 1 large onion and mince 2 cloves of garlic.
- 5:00 – 10:00: Slice 3 carrots and 3 celery stalks.
- 10:00 – 15:00: Chop 2 cups of kale.
Cooking Time (1 hour 30 minutes):
- 0:00 – 5:00: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- 5:00 – 6:00: Stir in minced garlic and cook for an additional minute.
- 6:00 – 11:00: Add sliced carrots and celery, cooking for 5 minutes until slightly tender.
- 11:00 – 12:00: Drain and rinse soaked beans.
- 12:00 – 13:00: Add beans to the pot.
- 13:00 – 15:00: Pour in 8 cups of chicken or vegetable broth and bring to a boil.
- 15:00 – 16:00: Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Reduce heat to a simmer.
- 16:00 – 1:16:00: Cover and simmer for 1 hour or until beans are tender.
- 1:16:00 – 1:17:00: Remove bay leaf and season soup with salt and pepper to taste.
- 1:17:00 – 1:22:00: Stir in chopped kale and cook until wilted, about 5 minutes.
- 1:22:00 – 1:23:00: Add 1 tablespoon of lemon juice and stir to combine.
- 1:23:00 – 1:33:00: Allow soup to rest for 10 minutes before serving.
Additional Time:
– Reading and Preparation: Allow an additional 5 to 10 minutes to read through the recipe and verify all ingredients and tools are ready.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until translucent, about 5 minutes.
Stir in minced garlic and cook for an additional minute.
Add sliced carrots and celery, cooking for 5 minutes until slightly tender.
Drain and rinse soaked beans, then add them to the pot.
Pour in chicken or vegetable broth and bring to a boil.
Stir in thyme, rosemary, and bay leaf, then reduce heat to a simmer.
Cover and simmer for 1 hour or until beans are tender.
Remove bay leaf and season soup with salt and pepper to taste.
Stir in chopped kale and cook until wilted, about 5 minutes.
Add lemon juice and stir to combine.
Allow soup to rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Pair with warm, crusty bread to soak up the flavorful broth.
- Side Salad: Serve alongside a fresh green salad for a light and balanced meal.
- Grated Parmesan: Sprinkle with grated Parmesan cheese for added richness and depth.
- Crumbled Bacon: Top with crispy crumbled bacon for a smoky, savory twist.
- Hot Sauce: Offer a dash of hot sauce on the side for those who enjoy a bit of heat.
Storage
Store leftover Northern Bean Soup in an airtight container in the refrigerator for up to four days.
For longer storage, freeze the soup for up to three months, ensuring it’s fully cooled first.
Freezing
To freeze Northern Bean Soup, allow it to cool completely.
Then transfer to airtight containers, leaving space for expansion.
Label with date.
Freeze up to three months for peak freshness.
Reheating
To reheat Northern Bean Soup, gently warm it on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave.
Stir halfway through for even heating.
Final Thoughts
Northern Bean Soup is a comforting and nutritious dish that can be easily tailored to your taste preferences.
With its hearty combination of beans and vegetables, it’s perfect for a cozy meal.
Remember to soak the beans overnight to guarantee they cook evenly and achieve the desired texture.
Adjust the seasoning to your liking, and don’t hesitate to add a splash of hot sauce if you enjoy a bit of spice.
If you prefer a thicker consistency, simply mash some beans against the side of the pot.
This soup is an excellent choice for a wholesome, satisfying meal that can be enjoyed by the whole family.
Frequently Asked Questions
Can I Use Canned Beans Instead of Dried Beans?
You can use canned beans instead of dried. Drain and rinse them, then add directly after the broth boils. Reduce simmer time to 30 minutes. Adjust seasoning, as canned beans are saltier. Enjoy your quicker preparation!
What Is the Best Substitute for Kale?
You can substitute spinach for kale. Add it just before serving to prevent overcooking. Swiss chard works too; chop and add it with the other vegetables for a heartier texture. Adjust cooking time accordingly.
How Can I Make This Soup Vegetarian?
Substitute vegetable broth for chicken broth to make it vegetarian. Guarantee your beans are thoroughly soaked overnight. Enhance flavor with extra herbs or spices like smoked paprika or cumin. Don’t forget to adjust salt and pepper to taste.
Can I Add Meat to This Soup?
Yes, you can add meat to the soup. Brown diced bacon or sausage in olive oil first, then proceed with onions. This adds depth to the flavor. Make certain meat is fully cooked before adding broth and beans.
How Spicy Is the Soup With Added Hot Sauce?
Adding hot sauce makes the soup as spicy as you want. Start by adding a few drops, taste, and adjust. Stir well to evenly distribute the heat. Consider using a mild hot sauce for balanced flavor.
Northern Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 3 carrots sliced
- 3 celery stalks sliced
- 1 pound dried northern beans rinsed and soaked overnight
- 8 cup chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cup kale chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add sliced carrots and celery, cooking for 5 minutes until slightly tender.
- Drain and rinse soaked beans, then add them to the pot.
- Pour in chicken or vegetable broth and bring to a boil.
- Stir in thyme, rosemary, and bay leaf, then reduce heat to a simmer.
- Cover and simmer for 1 hour or until beans are tender.
- Remove bay leaf and season soup with salt and pepper to taste.
- Stir in chopped kale and cook until wilted, about 5 minutes.
- Add lemon juice and stir to combine.
- Allow soup to rest for 10 minutes before serving.
Notes
