Shaker Bean Soup Recipe

5 2 4
Shaker Bean Soup Recipe
Shaker Bean Soup Recipe photo by Taste of Home
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Shaker Bean Soup Recipe

Read Reviews
5 2 4
Publisher Photo
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.
MAKES:
20 servings
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

Ingredients

  • 1 pound dry great northern beans
  • Water
  • 1 meaty ham bone or 2 smoked ham hocks
  • 1 large onion, chopped
  • 3 celery stalks, diced
  • 2 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 leaves

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, place ham bone or hocks, 3 qts water and beans. Bring to a boil; reduce heat and simmer, covered, 1-1/2 hours or until meat easily falls from the bone. Remove bones from broth and, when cool enough to handle, trim meat. Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 qts.
Originally published as Shaker Bean Soup in Country Woman January/February 1992, p29

Nutritional Facts

1 cup: 119 calories, 2g fat (1g saturated fat), 6mg cholesterol, 70mg sodium, 20g carbohydrate (4g sugars, 6g fiber), 7g protein.

  • 1 pound dry great northern beans
  • Water
  • 1 meaty ham bone or 2 smoked ham hocks
  • 1 large onion, chopped
  • 3 celery stalks, diced
  • 2 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 leaves
  1. 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, place ham bone or hocks, 3 qts water and beans. Bring to a boil; reduce heat and simmer, covered, 1-1/2 hours or until meat easily falls from the bone. Remove bones from broth and, when cool enough to handle, trim meat. Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 qts.
Originally published as Shaker Bean Soup in Country Woman January/February 1992, p29

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MY REVIEW
justmbeth User ID: 1196484 224963
Reviewed Apr. 16, 2015

"Wonderful! I have several bean recipes and this may be my favorite. I loved the addition of the fresh spinach, which added great flavor and texture."

MY REVIEW
Marcia Phillips User ID: 3293412 12122
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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