Mom's Navy Bean Soup Recipe

• 1 pound (2 c.) Michigan Navy beans
• 2 quart. water
• 1 1/2 to 2 pound smoked ham hocks
• 1/3 c. catsup
• 1/4 c. vinegar
• 1 tbsp. sugar
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1 c. diced onions
• 1 c. carrots, cut in chunks
• 1 1/2 c. potatoes, cut in chunks

1. Soak beans overnight in water, 2 inches above beans.
2. Drain and add in 2 qts water, ham hocks, catsup, vinegar, sugar, salt, pepper and onion.
3. Bring to boil, reduce heat, cover and simmer for 3 hrs.
4. After soup has simmered about an hour, add in potatoes and carrots.
5. Continue checking vegetables, and remove when they become tender.
6. Set aside.
7. After soup has simmered for 2 hrs; remove ham and cut meat from bones into chunks and return meat to soup.
8. Continue cooking soup till beans are done and soup starts to thicken.
9. Add in reserved carrots and potatoes to soup and heat thoroughly.

michigan, water, ham hocks, catsup, vinegar, sugar, pepper, salt, onions, carrots, potatoes

Taken from cookeatshare.com/recipes/mom-s-navy-bean-soup-53817 (may not work)