Marianne Martinez
Great northern beans are a large variety of white bean with a creamy flavour, similar to navy beans. They are a great option for soup, as they hold their shape during cooking. To make a great northern bean soup in a crock pot, you'll need to soak the beans for at least 4 hours or overnight, then cook them for 4-8 hours, depending on the consistency you want. You can add a range of ingredients to your soup, including vegetables, broth, and meat.
| Characteristics | Values |
|---|---|
| Type of Beans | Great Northern Beans |
| Soaking | Soak in water for 12-24 hours or overnight |
| Broth | Water, vegetable broth, chicken broth, or beef broth |
| Vegetables | Carrots, celery, onions, potatoes, kale, spinach |
| Meat | Ham hock, leftover ham, salt pork, bacon, sausage |
| Spices | Salt, pepper, red pepper flakes, bay leaves, oregano, parsley |
| Cook Time | 4-8 hours on high, 7-8 hours on low |
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What You'll Learn
Soak beans overnight or for at least 12 hours
Soaking your beans overnight or for at least 12 hours is a great way to reduce cooking time and make your beans easier to digest. It's not necessary, but it can be a helpful step, especially if you're short on time the day you plan to cook. If you decide to soak your beans, you'll want to start by rinsing and sorting your beans, discarding any malformed beans or small stones. Then, cover the beans with water and soak them for 12 to 24 hours. You can also add a teaspoon of baking soda and half a teaspoon of vinegar to the water to further reduce the gassy effects of the beans.
Once your beans have finished soaking, give them a quick rinse in clean water and drain them in a colander before adding them to your slow cooker. If you're in a hurry, you can reduce the soaking time to 4 hours or even skip it altogether, but keep in mind that this may increase your cooking time and could make the beans more difficult to digest.
If you're short on time or forgot to soak your beans ahead of time, don't worry! You can still make a delicious pot of bean soup. Simply add your beans to the slow cooker and increase the cooking time as needed. The beans will take longer to cook but will soften and absorb the flavours in the pot.
Whether you choose to soak your beans or not, preparing a hearty and flavourful bean soup in your crockpot is a simple and satisfying way to enjoy a warm and comforting meal.
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Use a slow cooker for 4-8 hours
Using a slow cooker for 4-8 hours is a great way to make a hearty and flavorful bean soup with minimal effort. This method is especially useful for those who want to prepare a meal in advance and let it cook throughout the day. Here is a guide to help you create a delicious slow-cooked bean soup:
Ingredients
For this recipe, you will need:
- Great Northern Beans (dried or canned)
- Water or broth (chicken, beef, or vegetable)
- Ham bone, ham hock, or ham (optional)
- Vegetables (carrots, celery, onion, garlic, etc.)
- Spices and seasonings (bay leaves, salt, pepper, oregano, etc.)
- Additional ingredients of your choice (leftover meat, vegetables, or herbs)
Preparation
Start by rinsing and sorting the beans to ensure they are clean and free from any debris. If you have the time, you can choose to soak the beans overnight or for at least 4 hours to reduce cooking time and improve digestibility. You can also add a teaspoon of baking soda and half a teaspoon of vinegar to the soaking water to reduce the gassy effects of the beans.
Next, prepare your vegetables and any additional ingredients. Chop or dice the vegetables to your desired size, and cut any meat into bite-sized pieces if needed.
Cooking Process
Combine all the ingredients in your slow cooker, ensuring that the beans are covered by the broth or water. If using a ham bone or ham hock, you can place it in the slow cooker first and then add the beans and other ingredients on top.
Cover the slow cooker and set it to cook on low for 4-8 hours. The longer cooking time will allow the flavors to meld together and create a rich, flavorful soup.
Final Steps
Once the soup has cooked for the desired amount of time, remove the bay leaves and any large pieces of meat, such as the ham bone or ham hock. If using, shred or dice the meat and return it to the soup.
Before serving, you can also mash some of the beans to create a creamier soup. Season to taste with salt and pepper, and garnish with fresh herbs if desired.
Your slow-cooked bean soup is now ready to be served! This recipe is perfect for busy days and makes a hearty and flavorful meal that can be customized to your taste. Enjoy!
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Add vegetables for flavour and colour
Great Northern beans are mild in flavour and firm in texture, making them perfect for soups. They are similar to cannellini beans (white kidney beans) but smaller and a bit firmer. They are also similar in taste to navy beans.
When making a soup with Great Northern beans, you can add vegetables for flavour and colour. The type of vegetables you choose depends on the desired flavour profile and colour palette. Here are some options:
Carrots
Carrots add colour and sweetness to the soup. They can be sautéed along with other vegetables like onions and celery before being added to the slow cooker. Carrots can also be boiled or steamed and added to the soup just before serving.
Celery
Celery adds a deep, herby flavour to the soup. It can be sautéed with other vegetables or added directly to the slow cooker.
Red Bell Pepper
Red bell peppers contribute colour and a tangy essence to the soup. They can be sautéed or added directly to the slow cooker.
Potatoes
Potatoes can be boiled or mashed and added to the soup to make it thicker and creamier. They can also be cubed and sautéed before being added to the slow cooker.
Kale
Kale can be added to the soup a few minutes before serving to give it a bitter bass note.
Cabbage, Zucchini, or Broccoli
These vegetables can be added to the soup for extra nutrition and flavour. They can be sautéed or steamed before being added to the slow cooker.
When adding vegetables to the soup, it is important to consider the cooking time and texture of each vegetable. Some vegetables, like potatoes and carrots, may take longer to cook than others. You can also puree some of the vegetables to thicken the soup and give it a smoother texture.
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Remove the ham bone and shred the ham
Once your soup has finished cooking, it's time to remove the ham bone and shred the ham. This process will vary slightly depending on whether you used a slow cooker or a pressure cooker.
If you used a slow cooker, simply remove the ham bone from the pot. Be careful, as it will still be hot. You can use tongs or a large spoon to lift it out. Set the bone aside on a plate or cutting board to cool.
If you used a pressure cooker, such as an Instant Pot, you'll need to release the pressure before removing the ham bone. Follow the safety instructions for your particular model of the pressure cooker to safely release the pressure and remove the lid. Then, use tongs or a large spoon to lift out the ham bone, being careful as it will still be hot. Place the bone on a plate or cutting board to cool.
Once the ham bone is cool enough to handle, use your hands or a knife to remove the ham from the bone. You can shred the ham into bite-sized pieces using your hands or two forks. If you prefer, you can also dice the ham with a knife.
Return the shredded or diced ham to the soup and stir it in. If you're using a slow cooker, simply add the ham back to the pot and give it a good stir. For a pressure cooker, you'll need to wait until the soup is no longer boiling before adding the ham back in.
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Simmer for several hours for more flavour
Cooking great northern beans for several hours will give them a melt-in-your-mouth texture and allow them to absorb the flavours of other ingredients. This is a good technique for creating a hearty, comforting dish.
Great northern beans are a type of white bean similar to chickpeas, cannellini beans and navy beans. They have a mild, nutty flavour and a tender texture when cooked. They are also a good source of plant-based protein, fibre, vitamins and minerals.
To cook great northern beans on a stovetop, first soak the beans in water for at least four hours or overnight. Then, add the beans and the rest of the ingredients to a medium saucepan. Bring the mixture to a boil, before covering with a lid and lowering the heat to a simmer. Let the beans simmer for six to eight hours or until tender. If you are in a rush, you can quickly soak the beans by boiling them for a few minutes and then letting them soak in the warm water for one to one-and-a-half hours.
You can also cook great northern beans in a slow cooker or crock pot. As with the stovetop method, the beans should be soaked first, although this is not essential. Add all the ingredients to the slow cooker and cook on high for four to six hours or until the beans are tender. Alternatively, cook on low for seven to eight hours.
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Frequently asked questions
You can cook great northern beans in a crock pot on high for 4-6 hours or on low for 7-8 hours.
It is recommended to soak the beans in water for 12-24 hours before cooking. This will help them cook faster and make them easier to digest. However, it is not necessary to soak them if you are cooking them in a slow cooker.
To make great northern bean soup in a crock pot, you will need:
- Great northern beans (dried or canned)
- Water or broth
- Vegetables (carrots, celery, onion, garlic)
- Ham hock or leftover ham
- Bay leaves
- Oregano
- Parsley (for garnish)
Add all the ingredients to the crock pot and cook on high for 4-6 hours, then on low for 2 hours. Remove the bay leaves and ham hock, and mash about half of the beans for a creamier soup. Garnish with parsley and serve with cornbread or biscuits.
