White Bean Soup

• 3 quarts leftover beef tongue stock (see recipe) or 3 quarts cold water

Bring all ingredients except beans to a boil, simmer for 1 hour, cool, skim off fat, and remove bay leaf, carrot, onion, garlic, and celery. Soak the beans overnight in cold water or wash and pick over beans, bring to a boil, turn off, cover, and let sit for 1 hour. Whichever method you use, drain the beans (discarding any really ugly ones) and put them in a heavy kettle with the ham hock and s