SENATE BEAN SOUP

Ingredients

1 1/2 cups great northern beans
Water
1 large, meaty ham hock
1 cup diced onion
1 cup diced potato
1/2 cup diced celery
1 clove garlic, minced
Salt and pepper to taste

Preparation

Soak beans in 1 quart water overnight. Drain beans, reserving water. Add enough water to soaking water to make 2 quarts. In a stockpot, cook ham hock in water until tender. Remove ham hock from water; remove meat from bone and dice. Add beans to water; stir in diced meat. Bring to a boil. Cover, reduce heat and simmer 2 hours, or until beans are tender, stirring occasionally. Add onion, potato, celery and garlic. Cover and simmer 1 hour. Season to taste with salt and pepper. Makes 8 servings.