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1. Soak beans overnight according to package directions.
2. Drain and rinse beans.
3. Add beans to stockpot. Stir in cold water, pork or ham hock, sliced celery, chopped onion, dried thyme, salt, pepper and bay leaf.
4. Bring to a gentle boil. Simmer 60 minutes.
5. Remove boen and cool. Trim off meat, cut into bite size pieces. Add meat back to soup. Discard bone.
6. Remove and discard bay leaf.
7. Use wooden spoon or potato masker to slightly mash beans.
8. Heat through.
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