Bean Soup

• 1 lb. 6 oz. can navy beans, rinsed in cold water
• 3 chicken bouillon cubes, dissolved in 1 gal. water
• 1 1/2 lb. pork hocks
• 1 small bay leaf
• 3 oz. chopped onion
• 2 oz. chopped celery
• 3 oz. chopped carrots
• 2 oz. cut up smoked ham pieces
• 2 tsp. your favorite seasoning salt
• cloves of fresh garlic
• 1/4 tsp. black pepper

1. Combine all ingredients and bring to a boil.
2. Cover and simmer slowly until beans are very soft, about 2 1/2 to 3 hours.
3. Remove bay leaf and bones from kettle.
4. Remove skin from pork hocks, cut up meat and return meat to soup kettle.
5. Stir with spoon, mashing about 10% of the beans.
6. This process thickens the soup and gives it body.
7. It makes about 15 cups of bean soup.

navy beans, chicken bouillon cubes, pork hocks, bay leaf, onion, celery, carrots, ham pieces, your favorite seasoning salt, garlic, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=181097 (may not work)