Great Northern Bean Soup

Photo: James Carrier

The classic winter soup recipe, Great Northern Bean, is filled with hearty beans, bacon for flavor, and an assortment of vegetables and spices for a hearty meal that's sure to warm you up.

Yield: Makes 15 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 18%
  • Protein: 26g
  • Fat: 7.4g
  • Saturated fat: 2.4g
  • Carbohydrate: 48g
  • Fiber: 12g
  • Sodium: 257mg
  • Cholesterol: 9mg


  • 1/2 pound bacon, diced
  • 1 onion (1/2 lb.), peeled and diced
  • 3/4 cup diced celery
  • 1 carrot (1/4 lb.), peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 tablespoon minced fresh jalapeño chili
  • 2 quarts fat-skimmed chicken broth
  • 1 1/2 cups beer (12 oz.)
  • 3/4 teaspoon coarse-ground pepper
  • 2 teaspoons Worcestershire
  • 6 cups drained canned or cooked Great Northern or other small white beans
  • 1/4 cup chopped fresh cilantro
  • Salt


  1. 1. In a 5- to 6-quart pan over medium-high heat, frequently stir bacon until almost crisp, 10 to 12 minutes. Discard all but about 2 tablespoons fat. Add onion, celery, carrot, and garlic.
  2. 2. Stir often until vegetables are limp, about 15 minutes. Add oregano, chili, broth, beer, pepper, Worcestershire, and beans. Bring to a boil, cover, and simmer to blend flavors, 20 to 30 minutes. Add cilantro, then salt to taste.
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