GrandmaS Navy Bean Soup

Ingredients

• 1 lb Michigan navy beans
• 1 12 to 2 lb smoked ham hocks or leftover ham with or without bones
• 2 qt water
• 13 c ketchup
• 14 c vinegar
• 1 Tbsp sugar
• 1 tsp salt
• 18 tsp pepper
• 1 c diced onions
• 1 c carrots cut in chunks
• 1 12 c potatoes cut in chunks

Directions

1. Soak beans overnight in water to cover 2 inches above beans Drain add 2 quarts of water ham hocks ketchup vinegar sugar salt pepper and onions
2. Bring to boil
3. Lower heat cover and simmer for about three hours
4. After soup has simmered for about one hour add the potatoes and carrots
5. When they are tender scoop out and save to be added to soup before serving
6. After simmering for about two hours the meat starts to loosen from the bones
7. Remove ham hocks and cut meat from bones into chunks and return to soup to continue cooking
8. Continue cooking soup until beans are done and soup starts to thicken
9. Add potatoes and carrots to soup shortly before serving
10. Serves four to six people