1 pound dry navy beans
6 cups water
6 teaspoons good quality chicken base or 6 cups chicken broth.
If you’re vegetarian then just use 6 cups of vegetarian stock
3 cups thawed frozen spinach
28 ounces of canned tomatoes undrained
4 carrots sliced
2 teaspoons garlic puree
1/2 pound chopped ham
The how to coming soon….
Image photographed and created by Paulette Motzko,
Copyright May 2016
Recipe greatly adapted by Paulette Motzko from one in a book called 1001 recipes Premier favorite Hometown newspapers by Aileen Claire