Shaker Bean Soup


  • 1 lb. dry Great Northern Beans, rinsed and sorted
  • 1 meaty ham bone or 2 smoked ham hocks
  • 1 large onion, chopped
  • 3 celery ribs, diced
  • 2 carrots, shredded
  • salt to taste
  • 1/2 tsp pepper
  • 1/2 tsp. dried thyme
  • 1 can (28 oz) crushed tomatoes, undrained
  • 2 T. brown sugar
  • 1 1/2 C finely shredded fresh spinach leaves
  1. Place beans and enough water to cover in a Dutch oven. Bring to a boil and boil for 2 minutes. Remove from heat. Let stand for 1 hour. Drain beans and discard liquid.
  2. In the same kettle, place ham bone or hocks, 3 qts. 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.
  3. Remove bones from broth, when cool enough to handle, trim meat. Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme to broth. Cover and simmer for 1 hour or till beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes.
  4. Just before serving, add spinach.


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