A recipe that was either 'found' or 'improvised' by my husband over 20 years ago that I still make regularly as it has become a favorite of the men-folk in my family. Hearty enough for a meal and the perfect "warmer upper" after being outdoors in the cold weather.

1	pound	dried white beans, washed and drained
1		large smoked ham hock
3		potatoes, pared and halved
2		medium onions, chopped
1	cup	celery, diced
1	cup	carrots, diced
2		garlic cloves, minced
		salt to taste
		pepper to taste

• Rinse ham hock and place in pan to fit and cover with water. Bring just to a boil and drain off this liquid to eliminate excess salt. Cover hock with fresh water, bring again to a boil, then reduce heat and simmer until the meat is done. Remove ham hock to a plate.
• Cover beans with water, bring to boil, and boil for 2 minutes. Remove from heat. Cover pan and let stand for at least 1 hour.
• Drain beans and measure liquid; measure broth from cooking the ham hock; add enough water to make 5 quarts. Return beans to pan and bring to a boil; reduce heat and simmer, covered, for 2 hours or until beans begin to mush.
• Boil the potatoes in a separate pan without salt. Mash or force through a potato ricer, again not adding salt.
• Add remaining ingredients except salt and pepper and simmer, covered, for 1 hour longer.
• Remove bone and waste from the ham bock, cut up meat, and return meat to soup. Season to taste.
• Makes about 4 quarts.
• NOTE: The recipe can be doubled or more. If making a large batch, purchase a small smoked picnic ham. When trimming, reserve the prime center slices for another meal and dice the remainder to have an extra meaty soup. This soup freezes very well for short term storage .. about 3 months maximum.