Ham And Bean Soup - cooking recipe

Ingredients

2 c. dry navy beans or Great Northern
1 or 2 ham hocks
1 onion, chopped
3 stems celery, finely chopped
2 carrots, chopped
1 c. flour
1 egg
salt and/or pepper to taste

Preparation

Wash and sort beans.
Soak in cold water overnight.
Cook until tender.
Cook ham hocks until done; remove from broth. Bone, then chop meat coarsely.
Drain beans and add to ham broth along with celery, carrots and onion and cook until done.
Add water as needed.
Rub egg into flour to make rivels; add to soup and cook another 10 minutes.
Rivels are optional.
Also canned beans may be used instead of dry beans.
Add meat to soup and heat.