1/3 lb. low salt bacon
1 or 2 smoked ham hocks
2 to 3 stalks celery, with leaves
2 med. onions
2 carrots
8 mushrooms (optional)
2 c. navy beans
1 c. pearled barley
1 or 2 zucchini
1/2 head cabbage
2 or 3 potatoes
1 tsp. pepper
1 tsp. garlic powder
2 tsp. vegit or 2 vegetable bouillon cubes
1/2 tsp. poultry seasoning
4 qts. water

Hambone may be used instead of hocks.

Boil 2 cups navy beans in 8 cups water for 5 minutes. Set aside for 1 hour. Meanwhile: saute bacon until wilted, discard most of the drippings and add onions, celery and mushrooms. Saute for 3 to 5 minutes until wilted. In 8 quart soup pot, put 2 quarts of water and washed ham hocks. Add bacon, sauteed vegetables.

Season with pepper, garlic, vegit, poultry seasoning. Let simmer 3 to 4 hours (until beans are tender). Add ANY OTHER VEGETABLES in addition to the ones listed above and cook for 30 minutes. Add 1 cup of barley and cook until tender. If broth too thin, add more barley. If too thick, add more water.