Northern Bean Soup

I needed a big pot of soup to last throughout the weekend and made this.  I don’t normally use frozen vegetables that much but they really came in handy and saved a lot of time.  This soup was very satisfying and colorful.


2 lbs. northern beans, presoaked
10 oz. pkg. sliced carrots
4 stalks celery, diced
1 large yellow onion, diced
1 box unsalted vegetable stock
15 oz. can unsalted tomatoes, diced
16 oz. pkg. frozen chopped broccoli
16 oz. pkg. frozen chopped spinach
1 cup white wine
6 cups water
1 ½ t. onion powder
Salt & Pepper to taste


Using a large stock pot, sauté the yellow onion until caramelized.  Next add the remaining ingredients…carrots, beans, celery, vegetable stock, tomatoes, broccoli, spinach, white wine, water, onion powder and salt & pepper.  Bring to a boil, cover and reduce heat to low.  Cook for 3-4 hours until beans are done.  Adjust seasonings and serve.