Mom's Ham and Bean Soup Recipe

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.

Mix ham hocks water celery onion carrot garlic thyme black pepper and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones about 2 hours.

Remove ham hocks from soup. Cut meat from bones discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.