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Shaker Bean Soup Recipe
Shaker Bean Soup Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 15 min. + soaking Cook: 2-1/4 hours
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + soaking Cook: 2-1/4 hours
MAKES: 20 servings

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

Nutritional 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.

Directions

  1. Soak beans according to package directions. In a Dutch oven, bring the beans, ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat easily falls off the bone.
  2. Remove bone from broth; cool. Trim meat from the bone. Discard bone. Add the meat, onion, celery, carrots, salt, pepper and thyme to broth. Cover and cook for 30-60 minutes or until beans and vegetables are tender.
  3. Add tomatoes and brown sugar. Cook 10 minutes longer. Just before serving, add spinach. Yield: 5 quarts.
Originally published as Shaker Bean Soup in Country Woman January/February 1992, p29

Nutritional 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.

Reviews for Shaker Bean Soup

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   (3)
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MY REVIEW
Reviewed Feb. 18, 2012

Excellent and great on a cold night. I did soak the beans overnight as we live at a high altitude and added frz. Chopped spinach. A real taste treat!

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