1. Rinse beans. In a 4 to 6-quart Dutch oven combine beans and 6 cups water. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain, set aside. Sprinkle beef with 1/4 tsp. salt and 1/4 tsp. black pepper. In a 4 to 6-quart Dutch oven heat oil over medium-high heat. Add beef; cook about 5 minutes or until brown, turning once. Transfer beef to a plate. Reserve 1 tablespoon of the drippings in Dutch oven.

2. Add onions, carrots, fennel and garlic to Dutch oven. Cover and cook for about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add 6 cups water. Stir in drained beans, ham hocks, bouillon granules, bay leaf and 1/2 tsp. salt. Bring to a boil; reduc4e heat. Cover and simmer for 1 1/2 hours. Stir in undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 30 minutes more until beans and meats are tender.

3. Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach, thyme and rosemary. Heat through.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.