Shaker Bean Soup

• 1 lb. 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 tsp. pepper
• 1/2 tsp. dried thyme
• 1 (28 oz.) can crushed tomatoes in puree
• 2 Tbsp. brown sugar
• 1 1/2 c. finely shredded spinach leaves
• 3 qt. water

1. Sort and rinse beans; place in a Dutch oven, cover with water and bring to boil; boil 2 minutes.
2. Remove from heat; let stand for 1 hour.
3. Drain beans and discard liquid.
4. Return beans to pan; add meat and 3 quarts of water and bring to a boil.
5. Reduce heat and simmer, covered, for 1 1/2 hours or until meat easily falls from the bone.
6. Remove and trim meat from bones; discard bones, return meat to pan and add onion, celery, carrots, salt, pepper and thyme.
7. Cover and simmer for 1 hour or until beans are tender. Add tomatoes and brown sugar and cook an additional 10 minutes. Just before serving, add spinach.
8. Yield: 5 quarts.

dry great northern beans, water, ham bone, onion, celery stalks, carrots, salt, pepper, thyme, tomatoes, brown sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294170 (may not work)