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

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!

ItalianMomof2 December 01, 2008

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

bobworkman62 July 12, 2015

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