Hoosier Bean Soup

1 lb Navy beans

6 c Water

1 ts Salt

1/2 lb Ham hock

1 ts Butter

1/2 c Onion, diced

1/4 c Celery, diced

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 1/2 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