2 1/2 cups dried navy beans
1/4 pound Spanish chorizo sausage (substitute spicy Italian sausage if desired)
1 (8-ounce) package cubed smoked ham (about 1 1/2 cups)
3 tbsp Olive Gourmet Garlic Ultra Premium Olive Oil
2 cups chopped onion
3 tbsp all-purpose flour
6 cups water
6 packets ham-flavored concentrate (we use Goya)
1 cup white wine
2 cups chopped Roma tomatoes
2 cups peeled and cubed Yukon Gold potatoes (about 3/4 pound)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup chopped fresh spinach, kale or collards
Sort and wash beans. Place in a large Dutch oven with water to cover two inches above beans; cover and let soak eight hours. Drain, discarding water.
Remove casings from chorizo and slice diagonally. Saute chorizo and ham in olive oil for five minutes or until meat begins to brown. Add onion and saute 10 minutes.
Stir in flour. Gradually add water, whisking constantly until sauce is smooth. Stir in beans, ham concentrate, and next 6 ingredients. Bring to a boil; cover, reduce heat and simmer for 2 1/2 hours or until beans are tender, stirring occasionally. Stir in spinach and remove from heat. Spoon soup into individual bowls.