1 1/4 c. navy beans
5 or more cups water
2 smoked ham hocks (1 1/4 lb.)
1 tsp. salt
4 lb. carrots, sliced
3 sm. cloves garlic
1 stalk celery, sliced
4 med. potatoes, diced
3 sm. onions, chopped
Pepper to taste

Rinse beans. Soak in water overnight. Add ham hocks and salt. Bring to a boil; reduce heat, cover and simmer 1 hour. Add vegetables and more water if needed. Cover and simmer 45 minutes or until vegetables are tender. Remove ham hocks from soup. Remove meat from bones and return meat to soup.