Bean and Spinach Soup

This recipe was inspired by Joanne H’s bean soup recipe. I had SUCH a craving for it!

* 1 ½ cups dry Great Northern beans (or your favorite bean variety)

* 6 cups water

* 1 pound country style beef ribs (1 to 1-1/2 inches thick), cut in to pieces

* 1/4 teaspoon salt

* 1/4 teaspoon ground black pepper

* 1 tablespoon olive oil

* 1 cup chopped onion

* 1 cup chopped carrots

* 1 cup chopped celery

* 4 cloves garlic, minced

* 6 cups water

* 2 smoked pork hocks

* 1 small can beef broth

* 1 small can diced tomatoes

* 1 large bay leaf

* 1/2 teaspoon dried thyme, crushed

* 1/2 teaspoon dried rosemary, crushed

* 1/2 teaspoon salt or to taste

* 4 cups torn fresh spinach leaves (or use Swiss chard)

1. Rinse beans. Place beans and 6 cups cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight. Drain beans in colander; set aside.

2. Sprinkle beef ribs with the 1/4 teaspoon salt and the pepper. In a large pot, cook beef in hot oil over medium-high heat until brown, turning once. Transfer to a plate.

3. Add onions, carrots, celery, and garlic to drippings in Dutch oven. Cover and cook, about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add beans, 6 cups water, the hocks, broth, tomatoes, bay leaf, dried thyme and dried rosemary, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans and meat are tender.

4. Remove bay leaf, hocks and beef; let stand until cool enough to handle. Remove meat from bones and shred. Return meat to soup. Stir in spinach. Heat through.

I served the soup with a dollop of vinegar and buttered bread.