1 c navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
: salt 1/8 ts black pepper
3 TB margarine
3 TB all-purpose flour
1. Pick over the dried beans and discard any debris.
Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food
processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.
good when sprinkled with a few drops of hot pepper sauce just before serving. Recipe By : Jo Anne Merrill —–