1 lb. navy or Great Northern beans
2 tbsp. bacon fat
3/4 c. finely chopped onion
2/3 c. finely chopped celery
1 ham hock (about 1/2 lb.)
1 gallon plus 1 pt. cold water
1 tbsp. salt
Pinch of pepper
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/2 c. tomatoes, cooked or canned

Soak beans overnight. Refresh with cold water and drain well. Saute onions and celery in bacon fat until lightly browned. Add mixture to beans. Cut ham hock through to bone in several places. Add to beans. Cover with cold water and add salt. Bring to a boil and simmer for 1 1/2 to 2 hours. Add seasonings and tomatoes; continue to cook soup, covered, for another 2 hours. Total cooking time should be about 4 hours. Makes about a gallon of soup.