Preparation: Step-by-Step Instructions
1. Prepare the Beans:
If you’re using dried beans, you’ll need to pre-soak them. There are two common methods for this:
- Overnight soak: Place the dried beans in a large bowl, cover with water, and let them soak overnight. Drain before cooking.
- Quick soak: In a large pot, cover the dried beans with water, bring to a boil, and let them boil for 2 minutes. Remove from heat, cover, and let them sit for 1 hour. Drain the beans before cooking.
If you’re using canned beans, simply drain and rinse them to remove excess salt.
2. Cook the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery (if using). Sauté for 5-7 minutes until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Broth and Seasonings:
Once the vegetables are tender, pour in the vegetable broth (or chicken broth), and stir in the thyme, rosemary, bay leaf, and a pinch of salt and pepper. If you’re using additional seasonings like smoked paprika or red pepper flakes, add them at this point.
4. Simmer the Soup:
Add the soaked and drained beans to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let the soup simmer for 1-1.5 hours, or until the beans are tender. Stir occasionally and check if more liquid is needed—add water or more broth if the soup seems too thick.
5. Blend (Optional):
Once the beans are tender, you can choose to blend part of the soup to create a creamier texture. Use an immersion blender directly in the pot, or transfer about 2 cups of soup into a blender and puree it before returning it to the pot. This step is optional, but it will make the soup thicker and give it a smooth, velvety consistency.
6. Adjust Seasoning and Serve:
Taste the soup and adjust seasoning with additional salt, pepper, or herbs, if desired. Remove the bay leaf before serving.
Serve hot with a sprinkle of fresh herbs or a dollop of sour cream, or pair it with a slice of crusty bread.
Variations and Customizations
Add Meat for Extra Flavor:
For those who prefer a non-vegetarian version, you can add ham, bacon, or sausage to enhance the soup’s flavor. If using ham, add diced ham near the beginning of the cooking process to allow it to infuse the broth. If using bacon, sauté it with the onions and vegetables for extra smokiness.
Vegan/Vegetarian:
For a vegan or vegetarian option, ensure you use vegetable broth instead of chicken broth, and skip any meat add-ins. You could also add extra greens or mushrooms for additional flavor and nutrition.
Spicy Version:
For a spicy twist, you can add diced jalapeños, hot sauce, or a pinch of cayenne pepper to kick up the heat.
Storing and Reheating
Great Northern Bean Soup with Carrots stores well in the refrigerator for up to 4 days. In fact, the flavors deepen after sitting for a day, making it even more delicious the next day.
Freezing:
This soup freezes beautifully. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove over low heat, adding a little extra broth if necessary.
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