1 lb. dried white navy beans
2 1/2 qts. water
2 smoked ham hocks (2 1/4 lbs.)
1 c. finely chopped onions
2 cloves garlic, crushed
1 c. mashed potatoes
1 c. sliced celery
1 c. thinly sliced carrots
1 tsp. salt
1/4 tsp. pepper

Wash beans. Combine beans and water. Refrigerate, covered overnight. Next day, turn out beans and water into a 6 quart kettle. Add ham hocks, onion and garlic. Bring to a boil; reduce heat and simmer, covered tightly for about 2 hours. Add mashed potatoes, celery, carrots, salt and pepper. Return to boiling, simmer, covered about 1 hour. Remove ham hocks; cut off meat and return to soup.