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Although it says I'm chili, that's not accurate. This is my favorite soup, and it's from my late mother's recipe book that she willed me. It's what soups were like before the health wussies took over.

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2 cups dried beans
2 leeks, white part only
1 stalk celery, minced
1 carrot, minced
1/3 cup celery leaves, minced
6 tbsp butter
1 tbsp flour
1 lb smoked ham hocks
1/4 cup minced parsley
1/8 tsp mustard seed
1/3 cup dry sherry
1 tsp salt

In a large saucepan cover the beans, rinsed and picked over, with 6 cups of water and let stand overnight.

Add 4 cups of water, bring to a boil over moderate heat, and simmer the beans, covered, for 1-1/2 hours. Mash the beans with a potato masher if desired.

In a kettle, cook the leeks (well washed), celery, carrot, celery leaves in butter until the vegetables are softened. Add flour, and cook the mixture, stirring, for 2 minutes. Stir in the beans, including the liquid, ham hocks, 2 cups of water, minced parsley and mustard seed. Bring the mixture to a boil over moderate heat, and simmer, covered, for 3-4 hours. Add water if necessary to keep the beans covered.

Transfer the hocks with a slotted spoon to a bowl, and remove the meat from the bones. Stir in the meat, sherry and salt, and heat moderately, stirring all the while, until it is all mixed in.

A note from Mom: You can freeze this one for the winter.