Bean Soup - cooking recipe

Ingredients

1 lb. 6 oz. can navy beans, rinsed in cold water
3 chicken bouillon cubes, dissolved in 1 gal. water
1 1/2 lb. pork hocks
1 small bay leaf
3 oz. chopped onion
2 oz. chopped celery
3 oz. chopped carrots
2 oz. cut up smoked ham pieces
2 tsp. your favorite seasoning salt
cloves of fresh garlic
1/4 tsp. black pepper

Preparation

Combine all ingredients and bring to a boil.
Cover and simmer slowly until beans are very soft, about 2 1/2 to 3 hours.
Remove bay leaf and bones from kettle.
Remove skin from pork hocks, cut up meat and return meat to soup kettle.
Stir with spoon, mashing about 10% of the beans.
This process thickens the soup and gives it body.
It makes about 15 cups of bean soup.