1 can (15.8 ounces) great northern beans, rinsed and drained
1-1/4 teaspoons sugar
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon low-sodium beef bouillon granules
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) frozen chopped spinach
In a Dutch oven or soup kettle coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Add spinach and cook until heated through.