Bill's Navy Bean Soup

Directions

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.

The next day, chop celery, carrots and onions into ¼ 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.

Remove ham hocks and set aside to cool.

Remove meat from bones and cut meat into half-inch pieces.

Put 2 cups of the soup into a blender along with the margarine and flour.

Pour this purée back in pan. Purée more of the soup if you prefer a smoother texture.

Add the chopped ham pieces back into the soup.

Simmer for 15 to 20 minutes until soup is slightly thickened.

Good when sprinkled with a few drops of hot pepper sauce just before serving.