1 lb. dry beans (Navy, pea, or Great Northern)
1 ham hock
3 med. potatoes, cooked and mashed
1 c. chopped onions
1 c. chopped celery
2 cloves garlic, minced

Wash and soak beans overnight in a large kettle; covered in water. To save time beans may be boiled 2 minutes and then soaked 1 hour.

Next morning, add water to make 5 quarts. Add ham hock. Simmer about 2 hours or until beans begin to mush. Add the potatoes, celery, onion, and garlic. Simmer 1 hour.

Remove bone, cut up meat and return to soup (meat only). Season with salt and pepper to taste. Makes 4 1/2 quarts.