HAM HOCKS AND NAVY BEAN SOUP

1 pound dried navy beans
1 quart water
2 ham hocks
salt and pepper to taste
2 medium onions, thinly sliced and diced

Sort and wash beans. In a large saucepan, combine beans, water and ham hocks. Bring quickly to a boil over high heat. Remove foamy scum with a clean damp cloth wrapped around a fork.

Reduce heat so soup barely simmers. Simmer until beans are tender, 2 to 3 hours. Add onions during last 30 minutes of cooking time.

Servings: 6