SHAKER BEAN SOUP

      Title: SHAKER BEAN SOUP
  Categories: Soups/stews, Vegetables
       Yield: 12 Servings
  
       1 lb White navy beans
            Water
       1    Ham bone (or 2 ham hocks)
       3    Celery stalks; diced
       2    Carrots; shredded
       1    Lg onion; chopped
            Salt to taste
            Pepper to taste
     1/2 ts Thyme; dried
      28 oz Tomatoes in puree
       2 tb Brown sugar
   1 1/2 c  Spinach leaves; finely shred
  
   Sort and rinse beans.  Place in soup kettle or dutch oven. Cover with
   water and bring to a boil.  Boil 2 minutes. Remove from heat. Let
   stand 1 hour. Drain beans and discard liquid. In the same kettle,
   place ham bone or hocks, 3 quarts of water and beans.  Bring to a
   boil; reduce heat and simmer, covered, 1 1/2 hrs or until meat easily
   falls from the bone. Remove bones from broth and, when cool enough to
   handle, trim meat. Discard bones. Add ham, onion, celery, carrots,
   salt, pepper and thyme. Simmer, covered, 1 hour or until beans are
   tender. Add tomatoes and brown sugar. Cook for 10 minutes.  Just
   before serving, add spinach.
    Yield: 5 quarts.  From Country Woman, Debrah Amrine
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