1Day 1 Directions:
~Cover ham bone with approximately 2 quarts of water and bring to a boil.
2~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
3~Simmer for about 3 hours.
4~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
5~Cover dry beans with 8 cups water, let sit overnight.
6Day 2 Directions:
7~Skim fat from broth.
8~Add beans to broth, discard bean water.
10Day 3 Directions:
~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
11~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
12~Once broth is reduced put contents of fry pan into slow cooker.
13~Set heat to low and simmer for 3 hours.
14~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
15Take 3 cups of the soup and place in the blender
(leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.