Senate Restaurant Bean Soup

• 1 1/2 lb. pea or navy beans
• 3 qt. water (cold)
• 4 large chopped onions
• 1 large clove garlic
• 6 stems parsley
• 3/4 tsp. thyme
• 1 1/2 large bay leaves
• 1 chopped carrot
• 1/2 lemon
• 1 lb. smoked ham hock
• pepper to taste
• 1 Tbsp. salt
• little amount butter
• 2 c. water

1. Put peas or beans in large bowl.
2. Cover with 4 to 5 inches of water.
3. Soak overnight.
4. Drain the beans; run them under hot water until slightly whitened.
5. Put in large soup pot; cover with 3 quarts cold water.
6. Brown onions and garlic in a little butter. Add to beans.
7. Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth.
8. Add to beans.
9. Add ham hock.
10. Cook slowly for 3 hours.
11. Remove flavorings in cheesecloth and discard.
12. Remove ham hock and let cool.
13. Remove 2 cups beans with a little liquid. Puree and return with 2 cups water.
14. Cut ham into small pieces and return to soup.
15. Season with pepper and salt.
16. Reheat carefully. Serve with cornbread.

beans, water, onions, clove garlic, parsley, thyme, bay leaves, carrot, lemon, hock, pepper, salt, amount butter, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415861 (may not work)