Hutterite Beans Recipe: Best Ever Beans Soup
A warm, nourishing Hutterite Beans Recipe made with white beans, carrots, celery, garlic, and bacon. This Hutterite Bean Soup is packed with comfort and flavor that’s simple and perfect for chilly days.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound dried Hutterite beans (or other white beans like Great Northern)
- 1 tablespoon olive oil
- 4 strips bacon, chopped
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth (low-sodium)
- 2 bay leaves
- 1 tablespoon green goddess dry mix (or your favorite dried herb mix)
- Salt and black pepper, to taste
Instructions
- 1
Rinse the Hutterite beans well and soak them overnight in a big bowl of water. If you’re short on time, you can quick-soak by boiling them for 2 minutes, removing from heat, then covering and letting them sit for 1 hour.
- 2
Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove a bit for garnish, then toss in the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the green goddess mix and stir again.
- 4
Drain the soaked beans and add them to the pot. Pour in the chicken broth, add the bay leaves, and bring everything to a boil. Reduce to a simmer, cover slightly, and let it cook for about 1 hour or until the beans are soft.
- 5
Once the beans are tender, season with salt and pepper. If the soup gets too thick, add a bit more broth or water.
- 6
Ladle the soup into bowls, sprinkle the reserved crispy bacon on top, and serve with warm bread.