Great Northern bean soup with tomatoes

I was looking for something different to cook tonight, and I came up with this Great Northern bean soup with tomatoes. We were all amazed at the results. It was delicious!! and the best part, it is as cheap as a meal can be.!!

It is super easy to make. You will just need to plan ahead of time because it uses dry white beans.

Anyway, If you try this recipe, it will become a staple in your kitchen. It is packed with flavour from the sausage and the right amount of acidity from the tomatoes.

Moreover, I will show you a trick to enhance the flavours to another level which you can use in any bean soup.

I can’t reference the name of this recipe since it is my own creation. As I have told you before, I love to play with different ingredients to cook my meals. Should we name it?

Sometimes they end up worth sharing, others not that much 😉 But this Great Northern bean soup with tomatoes is one of those I am proud of.

So grab your apron, and let’s start cooking!!

Ingredients for this Great Northern bean soup with tomatoes

Dry white beans or Great Northern beans are the main ingredients. I am a huge fan of dry beans because they are cheaper.

Besides, I grew up watching my mom in the kitchen cooking beans. The sound of the pressure cooker brings fond memories of my childhood.

But you can use canned beans instead.

Tomatoes bring freshness to these soups and notes of acid and sweetness. They also elevate the nutritional value of the dish with vitamins C, D, K and potassium.

Italian Sausage of your choice. But make sure they are well seasoned since I didn’t add any extra dry seasoning. I bet on the flavour the sausage had.

If you live in the UA or Canada, you can find it on Costco. On the meat aisle, I got the fresh one that they always carry.

Onion can’t miss this party. They add complexity to the soup and an irresistible aroma.

I like to add bay leaves or a substitute to beans while I boil them to add aroma to the kitchen and some mild flavour to the beans.

This one is entirely up to you; I need to add chicken bouillon to my soups to enhance flavour. if you are against it, use chicken, beef or vegetable stock.

Cilantro or parley. I am a huge fan of cilantro. But there are people who truly hate it. If that is your case, then use parsley instead.

I also added spinach to increase the nutritional value of the bean soup.

Rat-a-tat!! my small hack to elevate any bean soup to the sky: Sugar and vinegar!!

How to make white beans soup with tomatoes and sausage

If you are going to use the dry beans, it is to soak them for some hours. I soak them from 9:00 am to 2:00 pm. You can leave them overnight if you plan ahead of time, something which I never do ;).

On the other hand, if you use canned beans, just strain them and watch them to remove the extra sodium they come with. Use 2 cans of beans for this recipe.

To soak the dry beans, add 2 cups of dry beans to a bowl and cover with water. Let them rest until they have absorbed most of the water and have grown.

After they are done soaking, it’s time to pressure cook them on your Instant Pot. Set the instant pot to Multigrain and cook the beans for 70 minutes.

Strain any water out of the bean that might have been left from the soaking and add the great northern beans to the instant pot along with 4 cups of water.

If your beans are not soft by then, you can add more cooking time. Mine were perfectly soft after 70 minutes.

Preparing the seasoning and sauce

In the meantime, cut the tomatoes and onion into small dice.

Remove the skin from the sausage so you are left with chunks of meat.

Set the stove to medium-high. Grab a frying pan and pour 3 tablespoons of olive oil or any neutral cooking oil of your choice. Let the oil heat before starting to add the sausage meat.

Stir and press the sausage to remove the chunks, and you get a ground meat sort of mixture. Let it fry until is golden before adding the onion.

Once the onions are translucid and are starting to caramelize, add the tomatoes and let them cook until their juices are released.

Finishing everything off

Now everything is ready to be mixed together. Add the sauce to the soft beans, 1 tablespoon of sugar and 1 tablespoon of vinegar of your choice. Season with salt to taste and fresh herbs.

To finish everything off, cook on the instant pot for 10 more minutes.

Let the instant pot release the pressure, and you are ready to enjoy!!

What to serve with this Northern beans soup

This soup is really satisfying. You can have it on its own if you want to. But I will give you some suggestions that will elevate your menu!

• My first choice is steamed white or brown rice. The rice will make your meal filling and provide a balance of textures.
• Another option is Bread. Serve crusty, crispy Bread or dinner rolls as a side. Dip it into the soup and enjoy. Try these cheese garlic fingers.
• A Fresh salad will provide a contrasting texture and a burst of freshness. Choose a salad with crisp greens, such as a mixed green salad or a simple side salad with vinaigrette dressing.
• Cornbread is a classic pairing with bean soup. The slightly sweet and crumbly texture of cornbread complements the heartiness of the soup.
• Consider serving grilled cheese sandwiches alongside the bean soup. The warm, melty cheese pairs well with the soup and adds a comforting element.
• Roasted or steamed vegetables are also fantastic as a side dish. Consider veggies like roasted Brussels sprouts, steamed broccoli, or sautéed green beans.
• Serve various garnishes so everyone in your family can customize their soup. Fresh herbs like parsley or cilantro, grated cheese, sour cream, sliced green onions, or hot sauce can take this northern bean soup’s flavours and textures to another level.

Tips for the perfect soup

If you are using a traditional pressure cooker and not the instant pot, you will need to adjust the amount of water you use to build and soften the beans. So add more water to compensate for the water that is evaporated during cooking.

This recipe works perfectly well with canned beans, so use them for a more convenient, easy and faster recipe. As I told you earlier, the only reason I used dry beans is because it’s cheaper, and I always have them on hand.

To use canned beans, ignore the boiling part and add 2 cups of water to the beans when you add the sauce.

Make sure the sausage you are using is well-seasoned. Otherwise, your soup is not going to be as good as this one.

Adjust salt to your taste and add or remove anything you think would make this better.

How to store and reheat bean soup.

This northern bean soup with tomatoes makes a perfect meal prep option. It will last from 3 to 4 days on the fridge, or if you want to store it for a longer time, you can do so by freezing it for up to 4 months. 

Before storing the bean soup:

1. Let it cool down to room temperature.
2. Please place it in the fridge in an airtight container.
3. Label the container with the date you cook the soup to avoid any nasty spoiling surprise. 

When it is time to consume, reheat it properly to the right temperature. You should take food safety seriously; it is a delicate a severe issue. A bacteria could kill anyone or make you rather sick.

To reheat, do so on a pan over the stove or microwave-safe container. 

For either option, microwave or stove, pour some water, a couple of spoons would work and let it boil. 

This delicious chili recipe made in the Dutch oven is delicious too.