Great Northern Bean Soup Recipe

Name: Great Northern Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 1 lb dried great northern beans (about 2 cups); 2 bay leaves; 1 large onion, roughly chopped; 1/2 lb bacon, diced (or ham, etc.); 1 lb whole tiny potato, unpeeled; 1 (15 ounce) can tomato sauce; 3 tablespoons instant beef bouillon (I used Herb Ox); 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 garlic cloves, mashed; 4 carrots, cut into 1/2-inch pieces; 4 stalks celery, cut into 1/2-inch pieces; 3 tablespoons butter; 1/2 cup milk

Servings: persons

10 cups water
1 lb dried great northern beans (about 2 cups)
2 bay leaves
1 large onion, roughly chopped
1/2 lb bacon, diced (or ham, etc.)
1 lb whole tiny potato, unpeeled
1 (15 ounce) can tomato sauce
3 tablespoons instant beef bouillon (I used Herb Ox)
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, mashed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
3 tablespoons butter
1/2 cup milk

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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 cups water, 1 lb dried great northern beans (about 2 cups), 2 bay leaves, 1 large onion, roughly chopped, and more.

Yes, Great Northern Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Great Northern Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions