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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: 15 min. + soaking Cook: 2-1/4 hours


  • 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


  • 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.
  • 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.
  • Add tomatoes and brown sugar. Cook 10 minutes longer. Just before
  • serving, add spinach. Yield: 5 quarts.

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Shaker Bean Soup (continued)

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.