Per serving: Calories, 165; cholesterol, 4 milligrams; total fat, 2 grams. 7 c. boiling water 1 sm. ham hock 1 medium potato, pared 1 c. onion, chopped 1 c. celery stalks and leaves, finely chopped 2 tbsp. parsley, chopped 1/2 clove garlic, finely chopped 1/2 tsp. salt 1/8 tsp. pepper

Add beans to boiling water. Return to boil and boil 2 minutes. Remove from heat; cover and soak overnight in refrigerator. Add ham hock and potato. Bring to boil; cover and boil gently 1 hour. Remove potato; mash with fork. Stir into beans with remaining ingredients. Cook 1 hour longer. Remove ham hock and separate meat from skin, fat, and bone. Cut meat into small pieces; add to soup. Heat to serving temperature. Yield: 8 servings.