Creamy Northern Bean Soup

Northern bean soup in a white bowl with croutons on top and some crispy kale.

This flavorful Northern Bean Soup is made simple in the Instant Pot by sautéing onions, celery, and carrots, then pressure cooking with beans, herbs, and broth for a rich, creamy result. It’s a quick, wholesome meal that's easy to prepare and great for fall or winter.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: creamy white bean soup, instant pot bean soup, northern bean soup

Prep Time: 15

Cook Time: 40

Pressurizing and Releasing: 30

Total Time: 1 25

Servings: - 8 servings

Calories: 316kcal

Author: Lyn Croyle

Equipment

Ingredients

1 tablespoon coconut oil
1 medium onion diced
2-3 ribs celery sliced
2 medium carrots sliced
3-4 cloves garlic
1 bay leaf
1 pound northern beans rinsed and sorted
2-3 sprigs fresh herbs such as thyme, rosemary, or marjoram
1 tablespoon white miso optional
8 cups broth
1 teaspoon salt
½ teaspoon black pepper

Toppings

Croutons
Crispy bacon
Fresh herbs
Crispy kale pieces

Instructions

Heat coconut oil in Instant pot using saute setting. When hot add onions, celery, and carrots. Cook 7-8 minutes or until onions soften. Add garlic, cook one minute longer. Turn off saute.
Add bay leaf, beans, herbs, white miso, and broth to the pot. Cook on high pressure for 40-45 minutes. Allow to release pressure naturally and then remove lid. Carefully remove the herb sprigs and bay leaf and discard.
Use an immersion blender to blend the soup until creamy. Add salt and black pepper. Taste and adjust any of the seasonings to your taste.
Serve in a bowl with your favorite toppings. Enjoy.

Recipe Tips

Don’t skimp on seasoning: Taste and adjust the salt and pepper at the end to ensure the soup is well-seasoned, especially after blending.

Customize the recipe how you like: If you have leftover veggies you want to use up, you could add them into the soup. Broccoli, mushrooms, corn, butternut squash, or potato could all work great. Another way to adjust the flavor profile would be to use any variety of white beans (canned or dried) including navy beans, cannellini beans, garbanzo beans, butter beans or pinto beans.

Nutrition