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Shaker Bean Soup Recipe

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This soup tastes especially good in cold weather—which we have a lot of here on the shore of Lake Michigan! I love cooking (I like to try a new recipe every week, and my family loves soup, so I'm always looking for one more.

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20 Servings
Prep: 10 min. + standing Cook: 2 hours 40 min.

Ingredients

1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
8 cups water
1 large onion, chopped
3 celery ribs, diced
2 medium carrots, shredded
Salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (28 ounces) crushed tomatoes in puree
2 tablespoons brown sugar
1-1/2 cups finely shredded fresh spinach

Directions

Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat; let stand 1 hour. Drain beans and discard liquid.
In the same kettle, add ham bone, water and beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat easily falls from the bone.
Remove bone from broth; cool. Trim meat from the bone. Discard bone. Add ham, onion, celery, carrots, salt, pepper and thyme to bean mixture. Cover and simmer for 1 hour or until beans are tender.
Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 quarts.

Nutrition Facts: 1 serving (1 cup) equals 119 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 6 g fiber, 7 g protein.

Shaker Bean Soup published in Country Woman January/February 1992, p29

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Ingredients