Ham And Bean Vegetable Soup

• 1 lb. dry navy beans
• 8 c. water
• 1 1/2 lb. smoked pork hocks
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, chopped
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 3/4 tsp. dried thyme, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Rinse beans.
2. In 4-quart Dutch oven, combine beans and water. Bring to boil.
3. Reduce heat and simmer 2 minutes.
4. Remove from heat.
5. Cover; let stand 1 hour or soak beans in the water overnight in a covered pan; don't drain.
6. Bring beans and liquid to boiling. Add smoked hocks.
7. Reduce heat; simmer covered for 1 hour or until beans are nearly tender.
8. Remove hocks.
9. When hocks are cool enough to handle, cut off meat and coarsely chop.
10. Discard bones.
11. Add meat to pan along with remaining ingredients.
12. Cover and simmer 30 minutes or until vegetables are tender.
13. Season to taste with salt and pepper.
14. Makes 8 to 10 servings.

dry navy beans, water, pork hocks, potatoes, carrots, stalks celery, onion, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835580 (may not work)