Place the beans in a large soup pot and add the water.

Bring to a boil and then turn off the heat.

Cover the pot and let sit for an hour.

Drain water from the beans, refill the soup pot with fresh water, and return the beans to the stove.

Once the mixture begins boiling, turn down the heat so the beans simmer.

Now is the time to add the ham hock, celery, and onion.

Simmer the beans, covered, for 2 or more hours, stirring occasionally, or until the beans are tender.

Remove the ham hock and celery from the soup.

Discard the celery, let the ham hock cool enough to take off any meat, and add the ham back into the pot.

When ready to serve, salt and pepper to taste.