3 qts. water
1/2 c. dried beans
1 lb. ham hocks
3 tbsp. flour
1/2 pt. sour cream
About 2 1/2 to 3 c. milk
1/4 c. vinegar

Wash beans and cook with ham hock in three quarts of water. When beans are done, mix flour with small amount of water into a smooth paste. Add sour cream and milk; mix. Add to the bean soup. Add vinegar and cook until soup comes to a full boil. Season with salt and pepper to taste.