Ingredients

3 cups Great Northern Beans, dry
9-10 cups Water
2 cups Onions, diced
2 cups Carrots, chopped
2 cups Celery, chopped
3 or 4 Bay Leaves
1 or 2 Tbsp. Extra Virgin Olive Oil (optional)
(To enlarge the photo of the great northern bean soup, click on the photo or link)

Preparation

We like to prepare thick bean soups, like this one, in a slow cooker (crock-pot), which prevents the soup from burning or sticking to the pot.

Turn the crock-pot on "high." Wash the great northern beans and add to the crock-pot. Boil the water and add to the crock-pot. Let the beans simmer for a couple of hours until they begin to soften. Great northern beans cook faster than most other beans.

After about two hours, wash, peel and dice the onions and add them to the crock-pot. Wash, peel and chop the carrots, and wash and chop the celery. Add them and the bay leaves to the crock-pot. Continue to cook for another few hours.

If desired, for a more traditional flavor, stir in olive oil when soup is nearly finished cooking.

Serve and enjoy!

Ingredients information

Utensils and Equipment Information