Shaker Bean Soup Recipe

Recipe By Slurrp

Shaker Bean Soup is a hearty and comforting dish that originated from the Shaker community. Made with white beans, vegetables, and flavorful herbs, this soup is packed with protein and fiber. It has a rich and creamy texture, making it a perfect choice for a cold winter day. The combination of beans and vegetables creates a delicious and nutritious meal that can be enjoyed as a main course or a side dish.

4.4
27 Rating -
Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Shaker Bean Soup
plan
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ingredients serve

Ingredients for Shaker Bean Soup Recipe

  • 1/5 cup Dried White Beans
  • 0.40 tablespoon Olive Oil
  • 1/5 Onion, Chopped
  • 0.40 Carrots, Chopped
  • 0.40 Celery Stalks, Chopped
  • 0.60 cloves Cloves Garlic, Minced
  • 1/5 teaspoon Dried Thyme
  • 0.40 Bay Leaves
  • 0.80 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as needed Splash Of Lemon Juice
  • as per your need Fresh Parsley Or Grated Parmesan Cheese For Garnish

Directions: Shaker Bean Soup Recipe

Cooking Directions

  • STEP 1.1. Soak the white beans overnight in water. Drain and rinse the beans before cooking.
  • STEP 2.2. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened.
  • STEP 3.3. Add minced garlic, dried thyme, and bay leaves to the pot. Stir well to combine.
  • STEP 4.4. Pour in vegetable broth and add the soaked white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.
  • STEP 5.5. Remove the bay leaves from the pot. Use an immersion blender to partially puree the soup, leaving some beans and vegetables whole for texture.
  • STEP 6.6. Season the soup with salt and pepper to taste. If desired, add a splash of lemon juice for a tangy flavor.
  • STEP 7.7. Serve the Shaker Bean Soup hot, garnished with fresh parsley or grated Parmesan cheese.
  • STEP 8.8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To save time, you can use canned white beans instead of soaking and cooking dried beans.
  • For a creamier texture, you can blend the soup completely using a blender instead of an immersion blender.
  • Feel free to customize the soup by adding other vegetables like potatoes or spinach.

Storage and Serving

  • Serve the Shaker Bean Soup as a main course with crusty bread or a side dish alongside a salad.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • You can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
value
70
calories per serving
2 g Fat3 g Protein9 g Carbs6 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    6g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    94mg
  • Iron
    4mg
  • Vitamin A
    2533mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    107mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    33mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    < 1mg
  • Phosphorus
    66mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp