Caldo Gallego (White Bean Soup)

Sort and wash beans.

Place in a large Dutch oven with water to cover 2 inches above beans; cover and let soak 8 hours.

Drain, discarding water.

Remove casings from chorizo, and slice diagonally. Saut chorizo and ham in olive oil 5 minutes or until meats begin to brown.

Add onion, and saut 10 minutes; add garlic, and saut 30 seconds.

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 2 1/2 hours or until beans are tender, stirring occasionally. Stir in spinach, and remove from heat. Spoon soup into individual bowls.

*For testing purposes, we used Goya ham concentrate.