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–+ servings
hearty northern bean soup

Northern Bean Soup

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine American
Servings 6 servings

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

For best results, ensure the beans are thoroughly soaked overnight to reduce cooking time and improve texture. Adjust seasoning to taste, and consider adding a dash of hot sauce for extra flavor. If you prefer a thicker soup, mash some of the beans against the side of the pot with the back of a spoon.
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