Caldo Gallego (White Bean Soup)

• 2 1/2 cups dried navy beans
• 1/4 pound Spanish chorizo
• 1 (8-ounce) package cubed smoked ham (about 1 1/2 cups)
• 3 tablespoons olive oil
• 2 cups chopped onion
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 6 cups water
• 6 packets ham-flavored concentrate*
• 1 cup white wine
• 2 cups chopped Roma tomatoes
• 2 cups peeled and cubed Yukon gold potatoes (about 3/4 pound)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh spinach

1. Sort and wash beans. Place in a large Dutch oven with water to cover 2 inches above beans; cover and let soak 8 hours. Drain, discarding water.
2. Remove casings from chorizo, and slice diagonally. Saute chorizo and ham in olive oil 5 minutes or until meats begin to brown. Add onion, and saute 10 minutes; add garlic, and saute 30 seconds.
3. Stir in flour. Gradually add water, whisking constantly until sauce is smooth. Stir in beans, ham concentrate, and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender, stirring occasionally. Stir in spinach, and remove from heat. Spoon soup into individual bowls.
4. *For testing purposes, we used Goya ham concentrate.

beans, chorizo, ham, olive oil, onion, garlic, allpurpose, water, packets ham, white wine, tomatoes, gold potatoes, ground cumin, salt, freshly ground black pepper, fresh spinach

Taken from www.myrecipes.com/recipe/caldo-gallego-white-bean-soup (may not work)