“Great Northern Bean Soup with Carrots”

Ingredients:
1 pound dried Great Northern beans (about 2 cups)
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme (or fresh if you have it)
1 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (or to taste)
6 cups low-sodium vegetable broth (or chicken broth for more depth)
1 teaspoon apple cider vinegar or lemon juice (optional

, for brightness)
2 tablespoons fresh parsley (optional, for garnish)

Instructions:
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1. Soak the beans (optional but recommended):
Overnight soak: Place the dried beans in a large bowl and cover with water. Let them soak overnight or for at least 6-8 hours. Drain and rinse before cooking.
Quick soak: If you’re short on time, place the beans in a large pot, cover with water, bring to a boil, and cook for 2-3 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse.
2. Cook the soup:
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
Add the garlic and sauté for an additional 1 minute, until fragrant.
3. Add the broth and beans:
Add the soaked and drained beans to the pot along with the vegetable broth (or chicken broth).
Stir in the bay leaf, thyme, salt, and pepper.
4. Simmer:

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Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for about 1 to 1.5 hours, or until the beans are tender and the soup has thickened slightly. If the soup gets too thick during cooking, you can add a bit more broth or water to reach your desired consistency.
5. Adjust seasonings:
Once the beans are tender, remove the bay leaf and adjust the seasonings with more salt, pepper, or thyme if needed.
For added brightness, stir in apple cider vinegar or lemon juice just before serving. This step helps balance the flavors and adds a subtle tang.
6. Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers on the side.
Optional Variations:
Smoked ham or bacon: Add diced ham, smoked sausage, or a few slices of bacon at the beginning of cooking for a richer, smoky flavor.
Spinach or kale: Stir in a couple of handfuls of fresh spinach or kale in the last 10-15 minutes of cooking for extra greens.
Potatoes: Add diced potatoes (peeled or unpeeled) for a more substantial soup.
Tips:
If you prefer a creamier texture, you can blend a portion of the soup. Just remove about 2 cups of the soup (beans, broth, and vegetables), blend until smooth (use an immersion blender or regular blender), and return it to the pot to thicken the soup.
Fresh herbs like rosemary or sage can also be added for a more aromatic flavor, especially in fall or winter.
Enjoy your delicious, comforting bowl of Great Northern Bean Soup with Carrots! It’s perfect for meal prep, freezes well, and gets even better the next day as the flavors continue to meld.