Great Northern Bean Soup

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully.

Ingredients Nutrition


  1. Rinse and drain beans.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Stir in butter and milk and serve immediately.
Most Helpful

5 5

Made this about 2 weeks ago and can't believe I forgot to rate it! It was so good I'm making it again tonight! Thank you so much for the wonderful recipe. This will be a keeper in my house and will definately be made often, especially on a cold winter night! I will say that at first I was leery to add the potato's to the soup, but they definately added that extra wow factor! Thanks again!

5 5

Used Randall brand Great northern beans, which are better than any dried I have tried. changed nothing but used B, V for the beef.