Navy Bean Soup (with sausage)

I dedicated my Saturday afternoon to this soup-- but I'm looking forward to eating it all week long and not having to worry about cooking.  Good with cornbread or cheese toast.

Navy Bean Soup:

 

1 16 oz package of dried navy beans, soaked 5 hrs. 

8 c. water 

1 c. tomato juice (or a whole can of tomato something; diced or sauce)

1 smoked ham hock - I use polish sausage, either would be good

1 bay leaf

3/4 c. diced onion

1/2 c. chopped carrots

1/2 c. chopped celery and leaves

1 clove garlic, minced

1/2 c. milk

1 c. cooked diced potatoes

1 t. sweet butter

2 t. whilte vinegar

salt and freshly ground white pepper to taste

crushed (or liquid) red pepper

 

Drain and wash beans.  Add water and juice. Cover. Over mid-hi heat, bring to boil. Add everything thru garlic.

Reduce heat. Cover and boil slowly 'til beans are tender.  About an hour and a half. Quarter and cook the potatoes on the stove.  Place milk, potatoes and butter in blender.  Puree.  Add 2 c. of beans and veggies and 2 c. of liquid (preserved from the initial bean soaking) in blender.  Puree and return to pot.  Season with remaining ingredients.