Ham And Bean Soup

• 1 c. dry navy beans
• 4 c. water
• 1 to 1 1/2 lb. smoked pork hocks
• 1 1/2 c. sliced celery
• 1 c. chopped onion
• 3/4 tsp. dried thyme, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf

1. Rinse beans.
2. In a large saucepan, combine beans and water. Bring to boiling; reduce heat.
3. Simmer for 2 minutes.
4. Remove from heat.
5. Cover and let stand 1 hour.
6. Drain and rinse beans.
7. In the same pan, combine beans, 4 cups fresh water, pork, celery, onion, thyme, salt, pepper and bay leaf.
8. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender.
9. Remove meat.
10. When cool enough to handle, cut meat off bones and coarsely chop.
11. Discard bones and bay leaf.
12. Slightly mash beans in saucepan.
13. Return the meat to saucepan.
14. Heat through.
15. Makes 4 main-dish servings.

beans, water, pork hocks, celery, onion, thyme, salt, pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499076 (may not work)