1 pkg. (1 lb.) dried Great Northern beans or other dried white beans
1 lb. smoked pork or ham hocks, or a ham bone with some meat
8 c. water
1 med. onion, diced
1 bay leaf
1 (6 oz.) pkg. dried apricots, halved
2 c. sliced celery
1/4 c. packed light brown sugar
2 tsp. dry mustard
1 tsp. iodized salt (optional)

Wash and pick over beans to remove any stones. In 8 quart saucepot, heat beans, pork hocks or ham bone, water, onion and bay leaf to boiling. Boil 2 minutes. Remove from heat.

Cover and let beans stand 1 hour to soften. Reheat beans to boiling. Simmer mixture, covered, over low heat 1 1/4 hours or until pork and beans are tender.

Place pork hocks or ham bone on cutting board to cool slightly. Add apricots, celery, brown sugar and mustard to soup. Cook 15 minutes longer.

Remove skin and bones from pork hocks and discard or remove meat from ham bone. Dice meat. Stir meat into soup. Taste, and add salt if needed. If you desire a thinner soup, use 10 cups water instead of 8. Makes 10 to 12 cups soup.