Busters Recipes

White Bean & Spinach Soup
8 servings

2 cups navy beans, soaked Overnight
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, chopped
6 cups chicken broth
2 cups water
1 1/4 cups pearl barley
4 ounces ham
2 carrots, sliced
2 celery stalks, sliced
2 bay leaves
3/4 teaspoon dried marjoram
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
16 ounces stewed tomatoes, low sodium
10 ounces frozen spinach, thawed and drained
salt and freshly ground black pepper
In a large pot, combine olive oil, onion, garlic and 3 tablespoons of broth.
Cook onion and garlic over medium heat, stirring frequently, 4 - 5 minutes
or until onion is soft. If liquid begins to evaporate, add a bit more broth.
Add remaining broth to pot. Add beans, water, barley, ham hock, carrots,
celery, herbs & seasonings (except salt). Bring liquid to a boil. Reduce
heat and simmer 1 hour 10 minutes. If beans are not tender try 10 minutes
longer. Remove pot from heat. Remove and discard ham hock and bay leaves.
With a large shallow spoon skim fat from top of soup and discard. Add stewed
tomatoes and spinach, stirring in and distributing spinach with a large
spoon. Add salt if desired. Bring soup to a boil, reduce heat and simmer for
5 - 7 minutes or until spinach is tender.

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