Creamy Great Northern Bean Soup with Bacon

Prep Time:

Cook Time:

Serves: 4


  • 3 strips thick cut bacon

  • 1 large white onion, diced

  • 2 stalks celery, diced

  • 1 carrot, peeled and diced

  • 2 cloves garlic, minced

  • 2 bay leaves

  • ½ teaspoon dried thyme

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 2 15.5oz pouches Green Valley Organic Northern Beans, drained and rinsed

  • 4 cups low sodium chicken broth

  • 2 tablespoons chopped fresh parsley


  1. Cut bacon in ½ wide slices.

  2. In large pot over medium heat, cook bacon until crisp.

  3. Remove bacon with slotted spoon and leave fat in pan. Place bacon on paper towel-lined plate to drain. Set aside.

  4. Add onion, celery and carrot to pot. Cook 10 minutes until tender.

  5. Add garlic, bay leaves, thyme, salt and pepper. Cook 1 minute until fragrant.

  6. Add beans and stock.

  7. Bring to boil then reduce to low heat. Simmer uncovered for 30 minutes.

  8. Remove bay leaves and discard.

  9. Puree soup until smooth with hand/immersion blender or standard blender. Caution: when using standard blender do not fill container more than half full, remove vent from lid and cover lightly with towel to allow steam to escape.

  10. Serve hot, garnished with bacon and parsley.

Final Step

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