Recipe - Hoosier Bean Soup

1 pound Navy beans
6 cup Water
1 teaspoon Salt
One half pound Ham hock
1 teaspoon Butter
One half cup Onion, minced
One fourth cup Celery, minced
Salt and pepper to taste

Measure beans and water into a deep kettle; let stand overnight or 6 to 8
hours. Add salt and ham hock. Cover, bring to a boil; then simmer until
the beans are tender. About 1 to 1 One half hours. Melt butter in a small
skillet and saute onion over medium heat until light brown. Stir into soup.
Add salt and pepper. Randy Rigg