Creamy Great Northern Bean Soup with Bacon

Prep Time:

Cook Time:

Serves: 4


  • 3 strips thick cut bacon

  • 1 large white onion, ¼” dice (about 2 cups)

  • 1 rib celery, ¼” dice (about ½ cup)

  • 1 carrot, peeled and ¼” dice (about ½ cup)

  • 3 garlic cloves, peeled and minced (about 1 tablespoon)

  • 2 bay leaves

  • ½ teaspoon dried thyme

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 2 15-ounce cans of organic Green Valley Great Northern Beans, drained and rinsed

  • 4 cups chicken stock, low sodium if possible

  • 2 tablespoons chopped fresh parsley for garnish (optional)


  1. Cut the bacon into ½ wide strips. Tip: if the bacon is partially or fully frozen, this is much easier.

  2. In a large heavy pot or Dutch oven over medium heat, cook the bacon until crisp.

  3. Remove the bacon with a slotted spoon, leaving the fat in the pan, and place on a paper towel lined plate to drain. Set aside until needed.

  4. Add the chopped onion, celery and carrot to the pot and cook over medium-low until cooked through and tender, about 10 minutes.

  5. Add the garlic, thyme, bay leaves, salt and pepper and cook until fragrant, about 1 minute.

  6. Add drained beans and chicken stock.

  7. Bring to a boil then reduce the heat to low and simmer, uncovered, for ½ hour until the beans are very tender.

  8. Remove and discard the bay leaves.

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

  10. Taste and add more salt and pepper if necessary.

  11. Serve hot, garnished with the cooked bacon and chopped parsley, if desired.

Final Step

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