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

1. 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.
2. 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.
3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces.
4. 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.