U. S. Senate Bean Soup - cooking recipe

Ingredients

12 c. water
1 smoked ham hock
1 lb. dried Northern beans or navy beans, washed (but not presoaked)
2 medium onions, minced
4 stalks celery, minced
3 medium potatoes, peeled and grated

Preparation

In large pot, bring 12 cups of water to a boil.
Add ham hock. Cover and reduce heat to simmer.
Cook 1/2 hour.
Add beans, onions, celery and potatoes.
Add water to cover beans.
Simmer until beans are soft and broth is thickened.
Serves 12.