Northern Bean Soup Recipes Using Dry Beans

Great Northern Bean Soup The Feathered Nester

WEBNov 9, 2022 · Add all ingredients to the slow cooker: great northern beans, broth, water, ham hock or ham, carrots, celery, onion, garlic, bay leaves, and oregano. Cook on high heat for 4-6 hours, then on low heat for 2 hours. Remove bay leaves. For a creamier bean soup, mash about 1/2 of the beans with a potato masher. Garnish with parsley, and serve with

Rating: 4.9/5(47)

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Great Northern Bean Soup PlantBased Matters

WEBSep 28, 2019 · Instructions. Place Great Northern beans in a large prep bowl. Cover with plenty of water with a small amount of salt (a few …

1. Place Great Northern beans in a large prep bowl. Cover with plenty of water with a small amount of salt (a few pinches.) Soak them 8 hours or overnight. After soaking, discard the water.
2. In a large pot, place the soaked beans and cover with enough water (about 1 1/2 inches above the beans.) Uncover the pot and cook it over high heat to bring it to boil. As soon as it starts boiling, turn off the heat. Use a colander to drain. Give a quick rinse under running water and set aside. Rinse the pot thoroughly and wipe off the water.
3. Place the same pot back to the stove. Heat it up over medium high heat. Pour extra virgin olive oil and add garlic. Cook for 2 minutes. Then add yellow onion, carrot, and celery. Cook for 5 minutes until softened.
4. Next, add dried oregano, dried thyme, and fresh rosemary then give a quick stir. Transfer the beans back to the pot, then add vegetable broth, water and bay leaves. Season with salt and black pepper and stir well. Turn up the heat to bring it to boil then reduce the heat to med low. Cover the pot and let it simmer for about 1 hour until beans are tender. Stir occasionally.

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Low Carb Ham & Bean Soup Carb Manager

WEBStep 2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup. Once time has elapsed on the ham stock, remove the …

1. Place ham bone with meat in a large pot. Add chicken broth and water. Place over medium-high heat until pot comes to a boil. Reduce the heat to allow the broth to simmer for 3-4 hours.
2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup.
3. Once time has elapsed on the ham stock, remove the ham and the meat from the soup. Add the veggies, drained beans, the bay leaf and thyme. Simmer for 30 minutes or until the veggies have softened.
4. Remove the ham from the bone and chop it into smaller pieces. Add it back into the soup with the veggies. I removed about 1 pound of meat from the bone and back into the soup. Serve hot!

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