1 cup navy beans 2 celery stalks 2 carrots 1/2 onion 2 ham hocks salt 1/8 teaspoon black pepper 3 tablespoons margarine 3 tablespoons all-purpose flour
Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight.The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened. 6 servings.
