8 c. water
1 lb. dried Great Northern or lima beans (about 2 c.)
1 (8 oz.) can tomato sauce
2 1/4 lb. smoked pork hocks
1 lg. onion, chopped (about 1 c.)
1 tbsp. instant beef bouillon
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed
2 c. mashed potatoes
2 med. carrots, cut into 1/2" pieces
2 med. celery stalks, cut into 1/2" pieces (about 1 c.)

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.

Add tomato sauce, pork hocks, onion, instant bouillon, salt, pepper and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours. Skim fat if necessary.

Remove pork hocks; trim fat and bone from pork. Cut pork into 1/2" pieces. Stir pork, potatoes, carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Stir in 1 to 2 cups milk or water for thinner consistency.