Dad's Navy Bean Soup

1 lb. dried navy beans (small white beans), soaked per package directions
2 smoked pork ham hocks, a large meaty cooked ham bone or 1 lb. sliced salt
pork or thick bacon, browned
1 bay leaf
2 cloves garlic, chopped
1 small onion, chopped
1/2 tsp. pepper
1/2 tsp. salt
8 cups water

Place the soaked beans in a stock pot.  Cover well with cups water;
sometimes I add a cup of chicken broth or stock instead of just water.  Add
bay leaf, garlic, onion and pork. (If using salt pork brown it lightly first
and dice it.)  Bring to a boil.  Reduce heat to low; cover and simmer about
3 hours, stirring occasionally.  Remove the meat from the bones and cut into
bite-sized pieces. Add back to the soup.  Add water if needed but the soup
should not be thin.  Serves 8-10 hungry people.

Jill