Oh so good. Hubby came home and said the smell walking in the door just
about killed him it smelled so good and he was so hungry.

Navy Bean Soup with Ham Hocks

1 lb. of small navy beans
1 lb. of smoked ham hocks
1 cup chopped onion
1 chopped carrot
½ teaspoon black pepper
½ teaspoon celery seed
2 cubes of chicken flavor bouillon
Pinch of baking soda
1 tablespoon butter
Salt

Follow bean preparation instructions on bean package. Add 6-8 cups of hot
water to a pot. Add bouillon and stir until desolved, add the washed and
presoaked navy beans, smoked ham hocks, carrots, celery seed and baking
soda. Fry chopped onion in butter until light brown then add to pot. Cover
Pot and boil slowly 2- 3 hours. Stir often. Last half hour add pepper, taste
it may not need any salt. Serve with corn bread. Serves: 4 generously

Lynne's note: I always use the boil for 2 minutes, soak for an hour method
of preparing dried beans. As for the frying onion in butter... I'm too lazy
and I add a handful of dried minced onion instead.