1 1/2 c. Great Northern beans
1 smoked ham hock
1 med. potato, diced fine
1 onion, sliced fine
1/2 c. celery, diced
1 clove garlic, minced
Salt & pepper to taste
Soak beans overnight or bring to boil and boil 2 minutes, let stand 1 hour. Drain beans and measure liquid. Add water to make 2 quarts. Put in kettle with beans and ham hock. Cover and simmer 2 hours. Add potato, onion, celery and garlic. Simmer 1 hour. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat, season to taste. Makes 6 large servings. Aberdeen, NC
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