Senate Bean Soup

1/2 pound dry beans, picked over, rinsed, soaked and drained and rinsed again
1 c stock-any will do
1 bay leaf
1/4 of an onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 clove garlic, minced
Salt and Pepper to taste
1 T dried parsley
1 ham hock

In a large heavy pot (or a crockpot, if you start early in the day) combine beans, ham hock, bay leaf, stock, and enough water to cover. Bring to a boil (if not using crock pot, otherwise, set on high and add everything else), and cook until beans are tender, about an hour if they are a year old or less. Once tender, stir in the other vegetables and garlic. Simmer another hour or so, until the veggies are tender and the soup has thickened-to your personal preference. Strip the meat off the hock (it should just shred right off) and remove excess fat and the bone from the pot (you can reboil these for stock or give them to pets). Taste and season one last time to check for salt or pepper need. Serve hot.