2 smoked ham hocks (or picnic ham shank)
8 c. water
2 lbs. green beans (snapped)
2 celery stalks (chopped 1/2 inch)
1 onion (chunked)
1 tsp. salt
1/4 tsp. cayenne
3 tbsp. bacon grease (melted)
3 tbsp. flour

Pre-cook ham hocks or shank in the 8 cups water until tender (a pressure cooker may be used to cut cooking time). Remove most of the fat floating on top of stock. Set the hocks aside to cool.

Put remaining ingredients (except bacon grease and flour) into the stock. Bring to a boil, reduce heat, and simmer until vegetables are soft (about 30 minutes). Remove vegetables with a slotted spoon and place in a blender or food processor. Add 1/2 cup stock, puree vegetables and stir back into stock.

Mix the flour into the melted bacon grease to make a paste. Stir into the warm stock until smooth and thoroughly combined. Remove skin and fat from hocks and take meat from the bone. Dice meat, put into soup. Stirring constantly, bring soup to a boil. Reduce heat, cook about 1 minute or until thickened (if too thick, add small amount of water). Taste, adjust seasonings.