4	each	yellow onions, chopped
6	each	celery, chopped
4	each	carrot, chopped
2	cups	chopped tomatoes
2	tbsp.	dried thyme
4	each	bay leaves
2	lbs.	smoked ham hocks
1 1/2	gal.	water
1 1/2	lb.	navy beans, soaked overnight
1	lb.	diced ham
2	tbsp.	ground black pepper
1	cup	chopped parsley

Add all of the ingredients except the parsley into a pot and bring to a boil. Lower the heat and simmer for 3 hours, or until the beans and ham hocks are tender. When the hocks are ready, take them out of the soup and when cool enough to handle, cut the meat from the bone. Add this back into the soup with the parsley and season to taste with salt and pepper.

Yield: 42 6 fl. oz. servings