2 lg. firm garlic cloves
1 lg. onion
2 stalks celery
1 lg. smoked pork hock
2 tbsp. ham soup base
1 c. navy beans, dried
1 c. black eye peas, dried
1 c. baby limas, dried
2 lg. potatoes, diced
2 lg. carrots, diced
2 tbsp. Worcestershire sauce
1/2 tsp. black pepper
5 qts. cold water

Soak beans (separately) overnight. Finely mince first three ingredients. Split skin and remove skin and fat from pork hock. Place garlic, onion, celery, pork hock and navy beans in 5 quarts cold water in large soup pot. Bring to simmer for 1 hour.

Add black eye peas and limas. Simmer for 1 hour in covered pot. Add water (hot) to maintain amount. Add potatoes, carrots, Worcestershire and pepper. Cook until vegetables are done (40 minutes).