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Shaker Bean Soup

Shaker Bean Soup
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.
20 ServingsPrep: 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; 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 pan, combine the 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 the 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
© Taste of Home 2013

2 of 2

Shaker Bean Soup (continued)

Directions (continued)

  • 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.
© Taste of Home 2013