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Southern Bean Soup
1 lb navy beans or great northern beans
Water
meaty ham hock
3 medium potatoes, cut into cubes of about 1 inch
1 cup chopped onion
1 cup chopped celery
2 cloves of garlic, minced (or more, depending on taste)
3/4 tsp dried rosemary
Salt, to taste
White pepper, to taste
Wash beans and soak overnight in enough water to cover. The next
morning, add enough water to make 5 quarts. Add ham hock, and simmer
until beans are tender, about 2 hrs for navy beans, a little more
for great northern beans. Add potatoes, onion, celery, garlic, and
rosemary and simmer for one hour. Remove ham hock, add meat from
bone to soup. Season to taste with salt and white pepper.
Yield: 4 to 4 1/2 quarts.
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Bean 05