Welcome the new year with this delicious, light, and nourishing soup! With a protein boost from Randall Great Northern Beans and the smoky goodness of roasted red peppers, this is perfect as a light lunch for adults and children! Serve with crusty warm bread or a sandwich.


• ¼ cup of extra-virgin olive oil, divided, plus more for drizzling

• 1 medium yellow onion, chopped

• 2 garlic cloves, chopped

• 1 small fennel bulb, coarsely chopped

• 3 medium carrots, chopped

• 1 Tbsp of fresh thyme leaves

• 2 Tbsp of balsamic vinegar

• 3 jarred roasted red bell peppers

• ¼ cup of Randall Great Northern Beans, drained

• 2 Tbsp of tomato paste

• 4 cups of chicken or vegetable broth

• ½ to 1 tsp of sea salt

• ½ tsp of ground black pepper

• ½ tsp of red pepper flakes, optional


Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.

Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.

Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon of salt. Simmer until the carrots are tender, 15 to 20 minutes.

Add the remaining 2 tablespoons of olive oil to the simmered soup and puree with an immersion blender until smooth. Season with more salt and pepper, to taste. If you would like more acidity, add a few more drops of balsamic, to taste. If you would like a little heat, add ½ teaspoon red pepper flakes.

Serve with generous drizzles of olive oil and desired garnishes.

Recipe inspired by and picture courtesy of https://www.loveandlemons.com/

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here are two more recipes you could make with this same 48 oz jar of Randall Great Northern Beans:

Curried White Beans

Smoky White Bean Shakshuka