1 lb. (2 c.) Michigan Navy beans
2 qt. water
1 1/2 to 2 lb. smoked ham hocks
1/3 c. catsup
1/4 c. vinegar
1 tbsp. sugar
1/8 tsp. pepper, if desired
1 tsp. salt
1 c. diced onions
1 c. carrots, cut in chunks
1 1/2 c. potatoes, cut in chunks

Soak beans overnight in water, 2 inches above beans. Drain and add 2 quarts water, ham hocks, catsup, vinegar, sugar, salt, if desired. Also pepper and onion. Bring to boil, reduce heat, cover and simmer for 3 hours.

After soup has simmered about an hour, add potatoes and carrots. Continue checking vegetables, carrots and potatoes and remove when they become tender. Set aside.

After soup has simmered for 2 hours; remove ham and cut meat from bones into chunks and return meat to soup. Continue cooking soup until beans are done and soap starts to thicken. Add reserved carrots and potatoes to soup and heat thoroughly. Serves 6-8.