25+ Easy and Delicious Northern Bean Soup Recipes for Cozy Days

When the weather turns chilly, nothing beats the comfort of a warm, hearty soup.

And if you’re looking for a nutritious, filling, and versatile base, look no further than northern beans.

Known for their creamy texture and mild, earthy flavor, northern beans are the perfect addition to a variety of soups, bringing richness and heartiness to every spoonful.

Whether you’re cooking for a cozy family dinner, meal prepping for the week, or simply craving a satisfying bowl, we’ve rounded up over 25 different northern bean soup recipes to suit every taste and occasion.

From simple vegetable-packed broths to creamy, savory concoctions, these recipes will not only warm you up but also keep you coming back for more.

So grab your spoon, and let’s dive into these delicious northern bean soup recipes that will make any day feel like a special occasion.

25+ Easy and Delicious Northern Bean Soup Recipes for Cozy Days

With their creamy texture and ability to absorb a wide range of flavors, northern beans are the star of so many delicious soups.

Whether you prefer your soups loaded with vegetables, rich with meats, or packed with hearty greens, the possibilities are endless when it comes to northern bean soup recipes.

These 25+ recipes offer something for every palate, from lighter, broth-based options to creamy, comforting stews.

The best part is that they are all simple to make, perfect for meal prepping, and ideal for serving on any chilly day or whenever you need a filling, satisfying meal.

So, don’t hesitate to explore the world of northern bean soups—your taste buds (and your family) will thank you!

Classic Northern Bean Soup with Vegetables

A heartwarming, classic bean soup filled with tender northern beans and an array of vegetables. Perfect for a cozy meal, this recipe balances creamy beans with the earthy flavors of carrots, celery, and fresh herbs. Ideal for those who enjoy traditional soups with a flavorful, nutritious touch.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 bay leaf
• 1 cup chopped kale or spinach (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add garlic, carrots, and celery, and cook for another 3-4 minutes.
2. Sprinkle in the thyme, rosemary, salt, and pepper. Stir well to coat the vegetables in the herbs.
3. Pour in the vegetable broth, and add the northern beans and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
4. Stir in the kale or spinach (if using) and simmer for an additional 5 minutes, until greens are wilted.
5. Remove the bay leaf and adjust seasoning to taste. Serve warm with crusty bread.

Packed with vitamins, fiber, and plant protein, this classic Northern Bean Soup with Vegetables offers the kind of comfort you’ll want on a chilly day. The beans add a creamy texture that’s complemented by the freshness of the vegetables, making it both hearty and nutritious. This is a simple but deeply satisfying meal that brings warmth and nourishment to the table.

Smoky Northern Bean and Sausage Soup

This smoky northern bean and sausage soup is a robust and flavorful dish that makes an excellent one-pot meal. The savory sausage and smoked paprika lend a deep, smoky flavor that pairs wonderfully with creamy northern beans, giving the soup a rich, hearty character.

Ingredients:

• 1 tablespoon olive oil
• 8 oz smoked sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons smoked paprika
• Salt and pepper to taste
• 4 cups chicken broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add the onion, garlic, and red bell pepper. Sauté until softened, about 4-5 minutes.
3. Stir in smoked paprika, salt, and pepper. Return the sausage to the pot and mix everything well.
4. Pour in chicken broth and add northern beans, bay leaf, and thyme. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes to blend the flavors.
5. Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley.

The smoky flavors of the sausage and smoked paprika create a comforting depth that perfectly complements the mild northern beans. With a robust flavor profile and a hearty texture, this soup is a favorite for anyone craving a filling and flavorful meal. It’s ideal for chilly nights when you want something to warm you from the inside out.

Northern Bean and Tomato Basil Soup

A lighter, refreshing take on bean soup, this Northern Bean and Tomato Basil Soup combines creamy beans with the brightness of tomatoes and fresh basil. This recipe brings a unique twist to the classic bean soup, offering vibrant flavors and a lovely aroma that fills the kitchen as it cooks.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried basil (or ¼ cup fresh basil, chopped)
• 1 teaspoon dried oregano
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4-5 minutes.
2. Add the diced tomatoes (with juice), and season with salt and pepper. Stir and let cook for 3-4 minutes to meld flavors.
3. Pour in the vegetable broth and add the northern beans, basil, and oregano. Bring the soup to a gentle boil, then reduce the heat and simmer for 20-25 minutes.
4. Adjust seasoning as needed, and garnish with fresh basil leaves before serving.

This Northern Bean and Tomato Basil Soup is a flavorful option for those who prefer a lighter, refreshing meal. The tomatoes provide a slight acidity that complements the creamy texture of the beans, while the basil adds an aromatic finish. It’s a lovely choice for a midday lunch or a light dinner, and it pairs beautifully with a crisp green salad or some garlic bread on the side.

Creamy Northern Bean and Leek Soup

A delicate, creamy soup with the subtle sweetness of leeks and a hint of garlic. This Northern Bean and Leek Soup is smooth, satisfying, and wonderfully comforting. It’s an ideal choice for those looking for a simple yet elegant dish that emphasizes mild, soothing flavors.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup coconut milk (or heavy cream for a richer flavor)
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sliced leeks and cook until softened, about 5-6 minutes. Add garlic and cook for another minute.
2. Pour in the vegetable broth and add northern beans, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
3. Using an immersion blender, blend the soup until smooth (or transfer to a blender and blend in batches).
4. Stir in the coconut milk or cream and adjust seasoning as needed. Garnish with fresh chives before serving.

This creamy Northern Bean and Leek Soup offers a beautifully smooth texture with mild, comforting flavors. The leeks lend a delicate sweetness that pairs perfectly with the creamy northern beans. With a dash of coconut milk or cream, this soup feels luxurious yet remains light, making it ideal for a satisfying lunch or a light dinner.

Northern Bean and Roasted Red Pepper Soup

A vibrant, smoky soup that combines the earthy richness of northern beans with the sweet smokiness of roasted red peppers. This recipe is perfect for those who love bold flavors, as it delivers a rich, colorful soup with a hint of smokiness and a lot of warmth.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add the chopped roasted red peppers, salt, and pepper, and stir well to combine.
3. Pour in the vegetable broth, then add the northern beans and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer a more textured soup.
5. Adjust seasoning as needed and garnish with fresh parsley.

With its vibrant red color and deep flavors, this Northern Bean and Roasted Red Pepper Soup brings a touch of excitement to the table. The smoky notes from the paprika and roasted peppers complement the beans beautifully, creating a hearty, satisfying dish that’s full of character. It’s a great choice for those who love richly flavored, warming soups.

Northern Bean and Sweet Potato Curry Soup

This unique northern bean soup has a subtle curry flavor and the natural sweetness of tender sweet potatoes. It’s creamy, spiced, and nutritious, offering a delightful twist that’s both warming and flavorful, perfect for those who enjoy a little global inspiration in their soups.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• Salt and pepper to taste
• 1 large sweet potato, peeled and diced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• ½ cup coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and curry powder, stirring for about a minute until fragrant.
2. Add the diced sweet potato, salt, and pepper, and stir well to coat with the spices.
3. Pour in the vegetable broth and add the northern beans. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potato is tender.
4. Stir in the coconut milk and adjust seasoning as needed.
5. Garnish with fresh cilantro before serving.

This Northern Bean and Sweet Potato Curry Soup offers a delightful blend of sweetness, warmth, and creaminess. The mild curry spices add depth without overpowering the natural flavors, while the sweet potatoes bring a subtle sweetness that pairs wonderfully with the beans. This soup is nourishing and full of flavor, making it an ideal choice for those who appreciate comforting soups with a touch of global inspiration.

Northern Bean and Spinach Soup

A light yet nourishing soup, this Northern Bean and Spinach Soup is packed with nutrients from fresh spinach, protein from northern beans, and a hint of lemon for brightness. It’s a simple but satisfying meal that works wonderfully as a lunch or light dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 large bunch spinach, washed and chopped
• 1 teaspoon dried oregano
• Juice of half a lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and sauté for an additional minute.
2. Pour in the vegetable broth and bring to a simmer. Add northern beans and oregano, and cook for about 10 minutes.
3. Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
4. Add lemon juice and adjust seasoning with salt and pepper. Serve warm.

This Northern Bean and Spinach Soup is a light yet filling dish. The beans provide a creamy base while the spinach adds a pop of color and freshness. The lemon juice at the end brightens up the flavors, making this soup not only nourishing but also refreshing. It’s a great option for those looking for a quick, healthy, and delicious meal.

Northern Bean and Beef Soup

This Northern Bean and Beef Soup is a hearty and satisfying dish, combining tender beef with creamy northern beans in a rich broth. The addition of vegetables and herbs makes it a well-rounded, flavorful meal perfect for cozy nights.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef (or stew meat)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups beef broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the ground beef, breaking it apart as it cooks, until fully cooked through (or sear the stew meat).
2. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes until vegetables soften.
3. Pour in the beef broth, northern beans, thyme, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes to meld the flavors.
4. Remove the bay leaf and adjust seasoning with salt and pepper. Serve warm.

This Northern Bean and Beef Soup is an incredibly hearty and flavorful dish. The beef adds richness, while the beans give the soup a creamy consistency. With the addition of vegetables and herbs, the soup becomes a complete and filling meal. It’s perfect for those seeking a comforting, protein-packed soup that warms you from the inside out.

Northern Bean and Zucchini Soup

This Northern Bean and Zucchini Soup is light, fresh, and full of flavor. The beans provide creaminess, while zucchini adds a mild sweetness, making this soup a refreshing and wholesome choice for any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 1-2 minutes.
2. Stir in the diced zucchini, vegetable broth, northern beans, basil, and thyme. Bring to a simmer, then cook for 15-20 minutes until the zucchini is tender.
3. Season with salt and pepper to taste and garnish with fresh parsley.

The Northern Bean and Zucchini Soup is light and refreshing yet still hearty. The zucchini offers a mild sweetness, while the beans provide a creamy texture that balances the dish perfectly. This soup is easy to prepare and full of vegetables, making it a healthy choice for any meal. It’s an excellent option for those seeking a simple, flavorful soup that’s both nutritious and satisfying.

Northern Bean and Carrot Ginger Soup

A vibrant and slightly spicy soup, this Northern Bean and Carrot Ginger Soup combines the sweetness of carrots with the aromatic zing of fresh ginger. It’s a comforting yet refreshing dish, perfect for when you need something light but full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Stir in the sliced carrots, vegetable broth, and northern beans. Bring the soup to a boil, then reduce to a simmer and cook for 20-25 minutes, until the carrots are tender.
3. Season with salt and pepper to taste, and use an immersion blender to purée the soup until smooth, or leave it slightly chunky if preferred.
4. Garnish with fresh cilantro and serve warm.

This Northern Bean and Carrot Ginger Soup offers a beautiful balance of earthy sweetness from the carrots, a kick of spice from the ginger, and a creamy base from the beans. It’s a nourishing, flavorful dish that will invigorate your senses and keep you warm on chilly days. The addition of cilantro adds a fresh and aromatic finish, making it a satisfying meal.

Northern Bean and Artichoke Soup

This Northern Bean and Artichoke Soup brings together the tender creaminess of northern beans with the unique, slightly tangy flavor of artichokes. It’s a deliciously different option for those looking for a light yet filling soup that combines hearty beans with the Mediterranean flavors of artichokes.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and sauté for an additional 1 minute.
2. Stir in the chopped artichoke hearts, vegetable broth, and northern beans. Add oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in fresh lemon juice and adjust seasoning to taste.
4. Garnish with fresh basil before serving.

This Northern Bean and Artichoke Soup is light yet savory, with a mild tanginess from the artichokes that perfectly complements the creamy texture of the beans. The lemon juice adds a touch of brightness, and the basil enhances the soup’s Mediterranean flair. It’s a lovely, refreshing soup that’s both comforting and unique.

Northern Bean and Mushroom Soup

A rich, earthy soup, this Northern Bean and Mushroom Soup combines the umami flavors of sautéed mushrooms with the creamy texture of northern beans. The result is a hearty and satisfying dish that makes the perfect meal for those who enjoy savory, full-bodied flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 pound mushrooms, sliced (any variety such as cremini or white button)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons heavy cream or coconut milk (optional)
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté until browned and softened, about 8-10 minutes.
2. Add onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Pour in the vegetable broth, northern beans, and thyme. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
4. For a creamier texture, stir in the heavy cream or coconut milk. Adjust seasoning with salt and pepper.
5. Garnish with fresh thyme before serving.

This Northern Bean and Mushroom Soup is rich and earthy, with the mushrooms adding a deep, savory flavor that pairs wonderfully with the smoothness of the beans. The heavy cream (or coconut milk for a lighter option) creates a velvety finish, making this a luxurious and comforting soup perfect for a cozy meal. It’s an excellent choice for mushroom lovers or anyone seeking a satisfying, savory dish.

Northern Bean and Tomato Basil Soup

A simple yet classic combination of rich tomatoes and aromatic basil, this Northern Bean and Tomato Basil Soup is both comforting and vibrant. It’s perfect for any season, offering a hearty yet light dish that’s full of fresh flavors and satisfying textures.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 large tomatoes, chopped (or 1 can diced tomatoes)
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)
• A drizzle of olive oil (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes.
2. Stir in the chopped tomatoes and cook for 5-7 minutes, allowing them to break down slightly.
3. Add the vegetable broth, northern beans, dried basil, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth or leave it chunky, depending on your preference.
5. Garnish with fresh basil and a drizzle of olive oil before serving.

This Northern Bean and Tomato Basil Soup is a comforting dish that combines the heartiness of northern beans with the tangy richness of tomatoes. The basil adds a fragrant and fresh note, making it a flavorful and refreshing soup. It’s easy to make, delicious, and a perfect way to enjoy a light yet filling meal.

Northern Bean and Butternut Squash Soup

This Northern Bean and Butternut Squash Soup is a sweet and savory combination that brings together the smooth, creamy texture of roasted squash with the hearty beans for a satisfying meal. It’s warming, slightly sweet, and perfect for colder months.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 2 cups butternut squash, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or thyme (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a bit of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and lightly caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and sauté for another minute.
3. Add the roasted squash to the pot along with the vegetable broth, northern beans, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
5. Garnish with fresh parsley or thyme before serving.

This Northern Bean and Butternut Squash Soup is a beautifully rich and creamy dish that balances the sweet notes of squash with the earthy flavor of the beans. The cinnamon and nutmeg give it a warm, cozy feel, making it perfect for the fall and winter seasons. It’s a nourishing and comforting soup that will warm you up and satisfy your hunger.

Northern Bean and Kale Soup

This Northern Bean and Kale Soup is packed with greens, fiber, and protein, making it a wholesome, hearty dish. The richness of the beans pairs beautifully with the slightly bitter, earthy flavor of the kale, creating a balanced and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked northern beans (or one 15-oz can, drained and rinsed)
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional, for added brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and sauté for another 1-2 minutes.
2. Pour in the vegetable broth, northern beans, and dried oregano. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
3. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is tender and wilted.
4. Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice for extra brightness before serving.

This Northern Bean and Kale Soup is both hearty and healthy, with the beans providing creaminess and protein while the kale adds a boost of nutrients and flavor. The light seasoning lets the freshness of the kale shine through, and the lemon juice adds a refreshing touch. It’s a perfect meal for anyone looking to incorporate more greens into their diet without sacrificing flavor.

Note: More recipes​ are coming soon!