From the Kitchen of:  Bonnie

Source:  Company's Coming Soups and Sandwiches

 

10	cups	water
3		chicken bouillon cubes
2	cups	dried white beans
1	lb.	salt pork (or ham hock)
1		bay leaf
1	medium	onion, chopped
1/2	cup	diced celery

Combine water and chicken cubes in large pot.  Bring to boil over medium heat.  Stir to dissolve cubes.

Add beans, pork and bay leaf.  Simmer, covered, until beans are tender, about 2 hours.  Stir occasionally.  Discard bay leaf.  Remove meat and cut into small pieces.  Return meat to pot.

Add onion and celery.  Continue to cook until vegetables are tender.  Serve hot.

Makes about 8 cups.