Tennessee River Barge Soup
1 pound dried small white beans
2 quarts cold water
2 to 3 pounds smoked ham hocks
1 tablespoon ham base seasoning
2 cloves garlic, crushed
Salt and pepper to taste
2 teaspoons cider vinegar
1 bay leaf
2 Tablespoons bacon drippings
1 onion, chopped
Wash the beans and cover with cold water in a large stock pot or kettle.
Bring to a boil, reduce the heat, and boil gently for 2 minutes.
Remove from the heat, cover, and let stand for 1 hour. Do not drain.
Add the ham hocks, garlic, salt, pepper, vinegar, and bay leaf.
Return to the heat and simmer for approximately 2 hours and 30 minutes.