Trim excess fat from meat, and set fat aside. Cut meat into 1-inch cubes; set aside.
Cook reserved fat in a large Dutch oven over medium heat; remove and discard fat, reserving drippings in Dutch oven. Add meat to Dutch oven; brown on all sides. Stir in water, onion, and bay leaf; bring to a boil. Reduce heat; cover and simmer 1 hour.
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes or until spinach is tender, stirring occasionally. Remove and discard bay leaf.
Ladle into serving bowls, and serve immediately.