1 lb. dried white beans, washed and drained
1 smoked ham hock
3 potatoes, cooked and mashed
2 onions, chopped
2 carrots, grated
1 c. diced celery
2 cloves garlic, minced
1 tbsp. chopped dried parsley
2 tbsp. ham soup base
Salt and pepper to taste

Cover beans with water; boil 2 minutes. Remove from heat. Cover pan and let stand for 1 hour. Drain and measure liquid. Add enough water for 3 quarts. Bring to boil and simmer for 1 hour. Add ham and simmer another hour or until beans begin to mush. Add remaining ingredients except salt and pepper. Cover and simmer one hour longer. Chop up ham and put in soup. Season. Makes 4 quarts.