1 lb. Mi navy beans
2 qt. water
1 1/2 to 2 lbs. smoked ham hocks
1/3 c. catsup
1/4 c. vinegar
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 c. diced onions
1 c. carrots, cut in chunks
1 1/2 c. potatoes, cut in chunks

Soak beans overnight; drain. Add 2 quarts of water, hocks, catsup, vinegar, sugar, salt, pepper and onions. Bring to a boil.

Reduce heat, cover and simmer for 3 hours. After soup has simmered for an hour, add potatoes and carrots. Check vegetables and remove when they are tender; set aside. After soup has simmered for 2 hours, remove hocks and cut meat from bones and return meat to soup.

Continue cooking until beans are done and soup starts to thicken. Add potatoes and carrots. Serves 4 to 6.