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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