It’s a New Year and a time for trying new things! Since the start of 2016, I’ve been experiencing a lot of adventures large and small including trying a new Senegalese restaurant in my neighborhood, my recent trip to Nicaragua, my first time visiting a volcano, my first beach workout, and now my first time making creamy vegan Great Northern Bean Soup.
The Recipe Redux theme for this month is very fitting – cooking with an ingredients you’ve never used before. I cannot wait to see what other nutrition experts post for this month as dietitians are notoriously 1. good at cooking and 2. very creative, always experimenting with a variety of foods. I had a few ideas, matcha being on the top since I’m making a lot of smoothies at work post-gym and this green tea powder is trending strongly in 2016. But you know what else is trending in 2016? Beans! This has even been called the “Year of the Pulse” with sustainability and vegetarianism on the top of everyone’s minds. If you know me, you know that I’m a proud long-time veggie and cook with beans on the regular. But here’s a secret – I seriously have never cooked with Great Northern Beans – have you? Read on to learn more about them and nab my bean soup recipe!
Great Northern beans are kind of like navy beans or cannellini beans but bigger and sort of like lima beans but smaller. I love all beans but my go-to’s are typically pinto, black, kidney, and chickpea. Perhaps the reason I don’t use Great Northern beans as much is because they are typically used for pork and beans or baked bean recipes. Their soft consistency makes them perfect for soup, too. A simple white bean, Great Northerns are soft so if you blend part of this soup with an immersion blender, the creaminess mimics dairy but still yields a vegan product. Soup is fantastic for freezing and leftovers so whip up a batch of this easy to make creamy vegan Great Northern Bean soup and enjoy ito the future.