Bean Soup - cooking recipe

Ingredients

1 1/4 cups small navy beans
2 qts. cold water, divided
1 lb ham hocks
1 cup diced celery
1 medium onion (minced)
1 cup mashed potatoes
2 Tbsp. parsley flakes
1 clove garlic
salt and pepper

Preparation

Soak beans overnight in 1 quart cold water. Do not drain. Next day add celery, onion, potatoes, parsley and garlic. Simmer for one hour or until beans are tender. Cut meat from bones and add to soup. Season to taste. For potatoes, frozen hash browns work.