CAPITOL BEAN SOUP

2 lbs. number 1 white Michigan beans

1 smoked ham hock

salt and pepper to taste

Cover beans with cold water and soak over night. Drain and recover with water. Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, bruise beans with a large spoon or ladle to cloud the soup. Makes 6 servings.