From the Kitchen of:  Bonnie
Source:  Taste of Home

 

1	lb.	dry great northern beans
1		meaty ham bone or 2 smoked ham hocks
1		large onion, chopped
3		celery ribs, diced
2		medium carrots, shredded
		salt, to taste
1/2	tsp.	pepper
1/2	tsp.	dried thyme
1	can (28 oz.)	crushed tomatoes
2	tbsp.	brown sugar
1 1/2	cups	finely shredded fresh spinach leaves

• Sort and rinse beans.  Place in a soup kettle; cover with water and bring to a boil.  Boil for 2 minutes.  Remove from the heat; let stand for 1 hour.
• Drain beans and discard liquid.
• In the same kettle, place ham bone or hocks, 3 quarts water and beans.  Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours 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, for 1 hour or until beans are tender.
• Add tomatoes and brown sugar.  Cook for 10 minutes.
• Just before serving, add spinach.
• Yield:  5 quarts