Great Northern Bean Soup

Great Northern Bean Soup
3 from 2 ratings
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No state produces more Great Northern Beans than Nebraska, which is why we chose this hearty, white bean soup for the state. The sautéed bacon, and vegetables flavor this soup, while the starches from the beans thicken it.
Servings
4
servings
Ingredients
  • 1/2 pound bacon, sliced into lardons
  • 1 medium yellow onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 large potato, diced
  • 1 leek, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 sprig of fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cup vegetable stock
  • 30 ounce canned great northern beans, drained and rinsed
Directions
  1. In a soup pot over medium-high heat, sauté the bacon lardon to render the fat. Cook until crisp about 10 to 12 minutes. Remove the bacon from the pan, and set aside. In the reserved bacon grease, cook the onion, celery, carrots, potato, and leek. Stir the vegetables to prevent burning. Lower the heat if necessary and cook until soft, about 15 minutes. Add the garlic and cook for a minute. Add the bay leaf, thyme, salt, pepper, and vegetable stock. Simmer for about 20 minutes to finish cooking the vegetables.
  2. Stir in the beans, and cook for an additional 20 minutes, or until the beans are cooked. Add the bacon back into the soup, and serve.
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