Navy Bean Soup




Serves: 4-6

1 Lb Navy Beans
1 Tsp Salt
2 Quarts Water
1/8 Tsp Pepper
1 1/2 To 2 Lbs Smoked Ham Hocks
1 Cup Diced Onion
1/3 Cup Ketchup
1 Cup Carrots, Diced
1/4 Cup Vinegar
1 1/2 Cup Potatoes, Diced
1 Tbsp Sugar

Soak beans overnight in water (2 inches above beans). Drain, add 2 qts water & everything but carrots & potatoes. Bring to a boil. Lower heat, cover & simmer for about 3 hours. After soup has simmered for about 2 hours, the meat will loosen from the bones. Remove ham hocks & cut meat from bones into chunks & return meat to soup, continue cooking. Add carrots & potatoes to soup after about 2 1/2 hours. Cook until beans are done & soup starts to thicken.