Great Northern Bean Soup

“This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully.”
READY IN:
4hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and drain beans.
  2. Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
  3. Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
  4. Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
  5. Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
  6. Stir in butter and milk and serve immediately.

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