Title: Hoosier Bean Soup
Categories: Soup
Yield: 2 Servings

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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