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