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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 20 |
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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. 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:
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.
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