A BETTER BEAN SOUP

DUB EGBERT

1 pound dry white beans
7 cups water
1 large ham hock
1/2 cup mashed potatoes
1 medium onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
2 10 3/4 oz. Campbell double strength Chicken Broth
2 teaspoons salt
1 teaspoon pepper


Wash beans.  Add water, ham hock and bring to a boil.  Reduce heat and slow simmer for 1 hour.  Add mashed potatoes, onion, carrot, celery, garlic and Chicken Broth and continue to simmer for 1 hour.  Remove 1/2 of the beans and puree in food processor, then add to soup.  Remove meat from ham hock, dice into small pieces and add to soup.  Discard fat and skin.  Add salt and pepper.    Continue to simmer for 1/2 hour.  Serves 4 to 6.