-
-
My review
Great Northern Bean Soup
Crystal
"Great hearty vegetarian or vegan meal."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 414 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutrition Facts
Per Serving: 414 calories; 5 g fat; 75.1 g carbohydrates; 19.8 g protein; 0 mg cholesterol; 950 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3642 Ratings
-
-
-
-
-
Most helpful positive review
1/18/2014
I am not a vegetarian myself. I was looking for a recipe to make for a church food fair in tried this one. I found it to be outstanding and very very delicious! It was even better the second day...
Most helpful critical review
10/12/2016
Followed it to the letter and felt it lacked in flavor. Basil however was a bit overpowering. Not well balanced.
Most helpful
Most positive
Least positive
Newest
1/18/2014
I am not a vegetarian myself. I was looking for a recipe to make for a church food fair in tried this one. I found it to be outstanding and very very delicious! It was even better the second day...
12/7/2014
I ran out of olive oil. Therefore, I used vegan butter. I didn't have any bay leaves on hand either. I used everything else the recipe called for and I didn't miss the bay leaves at all. It cook...
10/8/2016
This soup came out really good. I used a bag of dried Northern beans that were soaked overnight. I put the soaked beans in a pot and added vegetable broth and simmered for a little over an hou...
4/12/2016
My husband says this is the BEST bean soup ever! We try to eat vegetarian through the week and enjoy meat only on the weekends. Great recipes like this make it all possible.
9/25/2014
Very simple to make.All I changed was, I added one can ,and one 32 oz vegetable broth, I didn't do the four cups. We all loved this soup.
11/25/2015
I have 4 teenagers and a toddler that are all picky and like different things. The first time I made this, I expected only 2 to eat it. ALL of them love it and ask me to make it. Huge hit in ...
8/5/2017
I increased the recipe. I used 48 ounces of cooked beans. I used about 4 carrots and 4 Yukon Gold potatoes. I also added about 8 ounces of vegan "benevolent bacon" to the broth. This came out qu...
4/14/2017
Used this as a basic starter. Sautéed bacon in stock pot then added the olive oil and sautéed the veggies just like recipe says. Used dried beans that had been quick boiled following package in...