1 lb. dried Great Northern beans, rinsed, drained & picked over
2 smoked ham hocks, about 2 lbs. or scraps & pieces from leftover ham
1 lg. onion, chopped
1 clove garlic, minced
1 lg. potato, pared & cubed
2 ribs celery, finely chopped
1 lg. carrot, shredded
2 tbsp. fresh parsley, minced
Pepper

In large soup pot combine beans and 2 1/2 quarts water. Discard any beans that float to the surface. Bring to a boil, cover. Continue to boil 2 minutes. Remove from heat and allow pot to stand, covered 1 hour. Add ham hocks, onion, garlic; cover and bring to boil. Reduce heat and simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or longer.

Remove ham hocks, separate meat from fat and bones. Dice meat and return to soup. Discard fat and bones. Season to taste with black pepper. Makes 6 hearty servings.