8 c. water
1 lb. dried Great Northern or lima beans, about 2 c.
1 (8 oz.) can tomato sauce
2 1/2 lbs. smoked pork hocks or 2 1/2 lbs. cut up ham
1 c. chopped onion
1 beef bouillon cube
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed
2 c. mashed potatoes
2 med. carrots, cut in pieces
1 c. diced celery

Heat water and beans to boiling in large pot. Add all ingredients. Cook over low heat until tender. Remove pork hock, trim fat and bone from pork. Cut in 1/2 inch pieces; stir back into soup. Simmer until ready to eat. Serve with hot, buttered cornbread.