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Hoosier Bean Soup Recipe
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1 lb Navy beans 6 c Water 1 ts Salt 1/2 lb Ham hock 1 ts Butter 1/2 c Onion, diced 1/4 c Celery, diced Salt and pepper to taste Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender. About 1 to 1 1/2 hours. Melt butter in a small skillet and saute onion over medium heat until light brown. Stir into soup. Add salt and pepper. Randy Rigg
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