Coast Guard Bean Soup - cooking recipe

Ingredients

2 c. white beans
2 to 3 ham hock pieces or ham bones or bacon
6 c. chicken stock (more if needed)
2 bay leaves
1 large onion, diced
3 cloves fresh garlic, chopped
1 c. diced carrots
1 c. diced celery
1 c. diced leeks
2 c. fresh tomatoes, peeled, seeded and diced
salt and pepper to taste

Preparation

Soak beans in cold water overnight.
Discard water before proceeding.
Cook presoaked beans, ham hocks and bay leaves in chicken stock about 1 1/2 hours (until al dente).
Saute together onion, garlic, carrots, celery, leeks and tomatoes.