This is the famous soup served in the Senate dining room in Washington, D.C.

1 pound dried navy, Great Northern or pea beans
1 large smoked ham hock
3 potatoes, cooked and mashed
2 onions, chopped
1 cup diced celery
2 cloves garlic, minced
Salt and pepper

Wash beans and cover with 5 quarts water. Bring to boil and boil 2 minutes. Remove from heat and let stand 1 hour.

Bring again to boil and simmer, covered, 2 hours, or until beans begin to mush.

Add all ingredients, except salt and pepper, and simmer 1 hour longer. Remove bone, cut up meat and return to soup. Season.

Makes 4 quarts.