2 c. (1 lb.) dry navy beans
1 ham hock
2 tbsp. butter
1 sm. onion, chopped
1 lg. carrot, diced
1 c. sliced celery
1 can Hunts tomato sauce special
1 (12 oz.) can V-8 juice
6 c. water
1 tbsp. chopped parsley
1/2 tsp. garlic salt
1 tsp. seasoned salt
1/2 tsp. thyme
1/2 tsp. Mrs. Dash seasoning
1 bay leaf

Place beans in colander and rinse under cold water. Place beans in a large pot and cover with cold water. Allow to soak at least 4 hours or overnight. Drain in colander and set aside.

Melt butter in a large soup kettle. Add onions, carrots and celery and cook 2 minutes. Add beans, ham hock and remaining ingredients. Bring to a boil. Lower heat and simmer for 2 hours or until beans are tender. Remove ham hock and bay leaf. Trim meat from ham hock, dice and add to soup before serving.