Soak beans over night, drain water and wash and strain. place in 6 quart pot willed with water 2 inches above the beans.
Chop onions , celery, carrots and add to pot. Add all spices and hamhocks. Cook on medium flame until it simmers. Turn flame to low and cook until ham hockes begin to separate. Remove ham hocks,
At this point I sometimes blend some of the soup with an imulsfier .
pick ham from bones put back in soup along with cut up slices of ham. aimmer another hour.
you can keep cutting this recipe down to fit your need.
Originally Submitted
11/20/2011
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