Great Northern beans are similar to cannellini beans and navy beans. They are white in color and soft when cooked. They were cultivated originally in South America and were brought north to Central America by migrating farmers. Spanish conquistadors brought the beans back to Europe and eventually returned them to the New World during colonization. This soup was especially popular amongst pioneers in the Old West. It is loaded with vegetables and usually includes ham or bacon, but the meat can be omitted for a lighter taste.
Recipe Servings: 12
Prep Time
20 minutes
Cook Time
1 hour 55 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ lb thick-sliced bacon, cut into ¼ inch strips
- 2 Tbsp olive oil
- 1 spanish onion, finely chopped
- 1 large carrot, diced
- 2 celery, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 2 tsp chopped thyme
- 2 tsp chopped rosemary
- 1 lb great northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground black pepper, to taste
Directions
- Add bacon to a large soup pot and cook, stirring, about 7 minutes. Drain the bacon and set aside, reserving the fat.
- Heat olive oil in the pot. Add vegetables and cook about 8 minutes, stirring.
- Add garlic and herbs and cook 2 minutes.
- Add beans, chicken stock, and 3 tablespoons of the reserved bacon fat, and bring to a boil.
- Reduce heat and let simmer about 90 minutes.
- Add bacon and season to taste. Remove bay leaf before serving.
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