Tennessee River Barge Soup

There's nothing colder than the wind blowing off the water and for the crew aboard these towboats that guide the barges along the rivers, I'm sure that winter can be grueling. This is a recipe that a boat captain shared with me. The cook on his boat said it was one of the most requested soups. Enjoy!
1 pound dried small white beans
2 quarts cold water
2 to 3 pounds smoked ham hocks
1 tablespoon ham base seasoning
2 cloves garlic, crushed
Salt and pepper to taste
2 teaspoons cider vinegar
1 bay leaf
2 tablespoons bacon drippings
1 onion, chopped
Wash the beans and cover with cold water in a large stock pot or kettle. Bring to a boil, reduce the heat, and boil gently for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Do not drain. Add the ham hocks, garlic, salt, pepper, vinegar, and bay leaf. Return to the heat and simmer for approximately 2 hours and 30 minutes.
Remove the ham hocks, cut the meat from the bone, and return the meat to the soup. In a skillet melt the bacon drippings and add the onion, cooking until lightly browned. Add the onion to the soup. Simmer for 30 minutes or until the meat and beans are tender.