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 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

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.
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 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
  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

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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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