Best 4 Great Northern Bean Olive Soup Recipes

Indulge in a symphony of flavors with our Great Northern Bean and Olive Soup, a hearty and comforting dish that will warm your soul on chilly days. This wholesome soup features tender Great Northern beans slow-simmered in a flavorful broth, complemented by the briny tang of Kalamata olives, aromatic herbs, and a touch of lemon zest. Discover a symphony of textures and flavors as you savor each spoonful. Elevate your culinary experience with our curated collection of additional recipes, including a refreshing Lemon and Herb Hummus, offering a delightful contrast to the soup's savory notes. Explore our hearty Lentil Soup with Sweet Potatoes and Spinach, combining earthy lentils with the natural sweetness of sweet potatoes and the vibrancy of spinach. For a taste of the Mediterranean, try our flavorful Greek Salad with Feta and Olives, a vibrant medley of fresh vegetables, tangy feta cheese, and succulent olives. Satisfy your sweet cravings with our delectable Orange and Almond Cake, a moist and aromatic treat that will leave you wanting more.

Here are our top 4 tried and tested recipes!

GREAT NORTHERN BEAN SOUP

Great Northern Bean Soup image

Great hearty vegetarian or vegan meal.

Provided by Crystal

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
2 carrots, chopped
1 stalk celery, chopped
4 cups vegetable broth
1 large potato, chopped
2 bay leaves
1 tablespoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 pinch ground thyme
2 (15 ounce) cans great Northern beans, rinsed and drained

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 75.1 g, Fat 5 g, Fiber 15.8 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 949.7 mg, Sugar 7.2 g

GREAT NORTHERN BEAN SOUP

Great Northern Bean Soup image

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.

Provided by BecR2400

Categories Beans

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

10 cups water
1 lb dried great northern beans (about 2 cups)
2 bay leaves
1 large onion, roughly chopped
1/2 lb bacon, diced (or ham, etc.)
1 lb whole tiny potato, unpeeled
1 (15 ounce) can tomato sauce
3 tablespoons instant beef bouillon (I used Herb Ox)
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, mashed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
3 tablespoons butter
1/2 cup milk

Steps:

Rinse and drain beans.
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.
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).
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.
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.
Stir in butter and milk and serve immediately.

Nutrition Facts : Calories 301.5, Fat 12.4, SaturatedFat 5.1, Cholesterol 21.9, Sodium 520.2, Carbohydrate 36.6, Fiber 10.1, Sugar 4.4, Protein 12.6

GREAT NORTHERN BEAN & OLIVE SOUP

Great Northern Bean & Olive Soup image

Make and share this Great Northern Bean & Olive Soup recipe from Food.com.

Provided by TGM1613

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 carrot, chopped
4 cups vegetable stock
1 zucchini, chopped
1 green bell pepper, chopped and seeded
2 cans great northern beans
1/2 cup kalamata olive, sliced
1 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/8 teaspoon black pepper
3 tablespoons tomato paste
1/4 cup white wine
1 tablespoon lemon juice

Steps:

Saute the onions and garlic in olive oil over medium heat until onions are translucent.
Add carrot to mixture and simmer for 4 minutes.
Add the remaining ingredients.
Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
Serve with italian or sourdough bread slices.

SLOW-COOKER WHITE-BEAN SOUP

Slow-Cooker White-Bean Soup image

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 6h25m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Steps:

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Tips:

Soak the Beans Overnight: Soaking the beans overnight helps to reduce cooking time and makes them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a Pressure Cooker: If you have a pressure cooker, you can use it to cook the beans in about half the time. Just be sure to follow the manufacturer's instructions for cooking beans in a pressure cooker.
Add Vegetables and Herbs: Feel free to add your favorite vegetables and herbs to the soup. Some good options include carrots, celery, onion, garlic, rosemary, and thyme.
Use Different Types of Beans: You can use any type of bean you like in this soup. Great Northern beans are a classic choice, but you could also use navy beans, pinto beans, or black beans.
Serve with Bread or Salad: This soup is hearty and filling, but it's also light enough to be served with a side of bread or salad.

Conclusion:

Great Northern bean and olive soup is a delicious and easy-to-make soup that's perfect for a cold winter day. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. So next time you're looking for a healthy and satisfying soup, give this recipe a try. You won't be disappointed!