Instructions: Rinse beans with cold water and place them in a 3 quart boiler and fill boiler half full or more with cold water. Do NOT try to cook beans even partially, at this stage.

Soak beans in plenty of cold water overnight or for a minimum of 8 hours.

Before cooking beans, put ham hock or smoked ham in a large boiler, cover with plenty of water, bring to a boil and cook over medium/low heat for about 30 minutes. Add more water if needed.

When ready to cook beans, drain off the water they soaked in and discard it.

Place beans in the pot with the meat. Add additional water to cover meat and beans with about 4 inches of water. Do not add salt or seasonings at this Point. Bring beans to a boil over medium-high heat, reduce heat to medium- low or low. Cover and cook until beans are VERY tender, about two hours. Add water as needed.

While beans are cooking, scrape carrots with a vegetable peeler or sharp knife. Cut off the top end and tips. Cut carrots lengthwise into slices, or strips. Cut across the strips into small dice. Add to beans.

Peel onion, cut it in quarters. Cut out any hard root core and discard.

Slice and finely chop onion. Reserve.

Cut off tips and root end from 2 ribs (pieces) of fresh celery. Break celery ribs in about 4 pieces each. Remove any strings. Scrape if needed.

Rinse with cold water, cut into strips lengthwise and then finely chop it crosswise. Reserve.

Separate 2 or 3 cloves garlic from the bulb of fresh garlic. Crush cloves with the side of a wide Chefs knife. Remove peelings and discard them (they will pop off). Finely mince garlic cloves. Reserve.

When beans are cooked and very tender, with a large cooking spoon, crush them against the sides of the boiler and continue cooking over low heat.

Now dissolve the ham or chicken bouillon cube in water and add to the beans.

It is important not to add salt to beans before this point. If you do, they will be hard.

Heat a medium frying pan and add oil or bacon drippings. Add chopped onion, and celery (optional). Cook (sweat) over mediun-low heat until onion is somewhat translucent. Do Not brown. Add and stir in garlic during the last minute of cooking.

Add vegetables (onion, optional celery, garlic), to the beans. Stir in well.

Add remaining seasonings (celery salt, onion powder, salt, black pepper).

Cook beans for about 15 minutes longer.

Add minced parsley during last 5 minutes of cooking.

Place soup in serving bowls. Sprinkle lightly with paprika (optional).

Garnish with choice of chopped pimento (optional), chives (optional) or sprigs of parsley.

* Knorr Bouillon Cubes make 2 cups bouillon, whereas other brand bouillon cubes usually make 1 cup bouillon. 1 can Chicken Broth or Bouillon may be substituted.

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