1 lb. Michigan navy beans
2 qts. water
1 1/2 to 2 lbs. ham hocks
1/3 c. ketchup
1/4 c. vinegar
1 tbsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 c. diced onions
1 c. carrots, cut in chunks
1 1/2 c. potatoes, cut in chunks

Soak beans overnight in water to cover (2 inches above beans). Drain, add 2 quarts water, ham hocks, ketchup, vinegar, sugar, salt, pepper and onions. Bring to boil. Reduce heat, cover and simmer for 3 hours. After soup has simmered about an hour, add potatoes and carrots. Continue to check vegetables and remove when tender. Set vegetables aside.

After soup has simmered for 2 hours, remove ham hocks and cut meat from bone into chunks and return to soup. Continue cooking soup until beans are cooked and soup starts to thicken. Add reserved potatoes and carrots to soup before serving. Makes 5 to 6 servings.