Senate Bean Soup - cooking recipe

Ingredients

1 1/2 c. dry Great Northern beans
water
1 or 2 meaty smoked ham hocks
1 medium potato, finely diced
1/4 c. diced onion
1/2 c. diced celery
1 clove garlic, minced or 1 tsp. garlic powder
salt and pepper to taste

Preparation

Soak beans overnight in 1-quart water, or for quick soak bring beans and water to boil for 2 minutes.
Cover and let stand 1 hour. After soaking, drain beans and measure liquid.
Add enough more water to make 2 quarts.
Place beans, water and ham hocks in kettle.
Cover and simmer 2 hours.
Add potato, onion, celery and garlic.
Simmer 1 hour longer.
Remove ham hock and cut up meat. Remove 1 cup beans and some liquid; puree in blender and return to soup.
Heat.
Season to taste with salt and pepper.
Sprinkle with parsley (optional).