Great Northern Soup Recipes

GREAT NORTHERN BEAN SOUP

Steps:

• 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.

GREAT NORTHERN BEAN SOUP

Steps:

• Rinse and drain beans.
• 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.
• 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).
• 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.
• 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.
• Stir in butter and milk and serve immediately.

GREAT NORTHERN SOUP

Steps:

• Rinse and drain the beans.
• In a saucepan, sauté the onions and other veggies in the oil until tender.
• Add the beans, broth, orange juice, soy sauce and cumin.
• Cover and simmer until everything is tender.
• Add lemon juice and serve hot.
• Sprinkle the tops of the bowls with chives.

GREAT NORTHERN BEAN SOUP

Steps:

• 1. In a very large pot, add ham bone, chicken broth and enough water to cover bone, and start on a low simmer. Pick through beans for dirt and pebbles, wash and add to pot after about 1/2 hour to 45 minutes or so of the ham bone cooking.
• 2. In the mean time chop all of the veggies to be added to pot, then add to pot, as well as add bay leaves. Continue to cook over low heat, stir occassionally to prevent beans from sticking. I put these on early so they could cook slowly for hours over low heat. You can presoak if you do not have a lot of time.
• 3. After a few hours, the meat on the ham bone will fall off & distribute into the beans, continue to cook, until mixture is thick and rich looking, TASTE AND ADD SALT AND PEPPER IF NEEDED. Cook until beans are very tender & liquid has thickened and carrots tend to float to the top of the soup. Remove bay leaves before serving.
• 4. Serve with your favorite bread or crackers, I made Brown Soda Bread, but Honey Corn Bread mini Loaves would be great, or Mama's Butter Milk Corn Bread, or Hot Water Corn Bread, any of which would compliment this soup very well. All of these recipes are mine and are listed here at Just A Pinch.
• 5. Please Note, you may need to add additional liquid to soup as it continues to cook. Stir often to prevent beans from sticking to pot.