Ingredients

How to make it

  • Soak beans overnight in 3 quarts of water. Drain. Rinse and pick through, removing any stones, discolored or shriveled beans.
  • Place beans in a medium stock pot and cover with the 2 quarts fresh cold water. Add 1 quart of water plus 1 tsp each: thyme, sage, oregano, basil, and rosemary and all bay leaves. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for 2 hours or until beans are tender, adding more water as needed.
  • Once beans are cooked to desired tenderness, heat bacon grease or oil in a large skillet. Add vegetables, season with salt & pepper, and saute for 7-10 minutes, stirring occasionally.
  • Add stock and vegetables to beans in stock pot. Season with remaining thyme, sage, oregano, basil, and rosemary. Bring to a boil then turn down to simmer. Simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste, adding more salt and pepper as needed.
  • Stir in or top with any or all of optional ingredients to serve.
  • *Note: Serves 6 about 1 1/2 cup entree portions or 10 1 cup appetizer portions.

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    Wonderful flavor. Left out all the optionals.
    See Rustic White Bean Soup for details.
    See also Soup Again Ii.
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  • sosousme 2 years ago
    This sounds lovely...I'll bet you used the bacon fat didn't you :-)
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  • notyourmomma 2 years ago
    I love great northern bean soups...one of my all time favorite bean soups. Always on the look out for a new variation.
    Love it!
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