“Great Northern Bean Soup with Carrots”

Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for about 1 to 1.5 hours, or until the beans are tender and the soup has thickened slightly. If the soup gets too thick during cooking, you can add a bit more broth or water to reach your desired consistency.
5. Adjust seasonings:
Once the beans are tender, remove the bay leaf and adjust the seasonings with more salt, pepper, or thyme if needed.
For added brightness, stir in apple cider vinegar or lemon juice just before serving. This step helps balance the flavors and adds a subtle tang.
6. Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers on the side.
Optional Variations:
Smoked ham or bacon: Add diced ham, smoked sausage, or a few slices of bacon at the beginning of cooking for a richer, smoky flavor.
Spinach or kale: Stir in a couple of handfuls of fresh spinach or kale in the last 10-15 minutes of cooking for extra greens.
Potatoes: Add diced potatoes (peeled or unpeeled) for a more substantial soup.
Tips:
If you prefer a creamier texture, you can blend a portion of the soup. Just remove about 2 cups of the soup (beans, broth, and vegetables), blend until smooth (use an immersion blender or regular blender), and return it to the pot to thicken the soup.
Fresh herbs like rosemary or sage can also be added for a more aromatic flavor, especially in fall or winter.
Enjoy your delicious, comforting bowl of Great Northern Bean Soup with Carrots! It’s perfect for meal prep, freezes well, and gets even better the next day as the flavors continue to meld.