Senate Bean Soup

• 2 pounds Michigan navy beans
• 4 quarts water
• 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*
• 1/4 cup (1/2 stick) butter
• 1 medium onion, chopped
• Salt and pepper
• 1/4 cup fresh parsley leaves

1. Rinse the beans in hot water until they are white.
2. Place them in a stockpot, add the water, and bring to a boil.
3. Reduce the heat and simmer for 3 hours.
4. Heat the butter in a small skillet over medium heat.
5. Saute the onion until lightly browned.
6. Add the onion to the pot of beans.
7. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup.
8. Add to ham to soup mixture.
9. Just before serving, season the soup with salt and pepper, to taste.
10. Garnish with parsley.
11. *Cook's note: This recipe can also be made with ham hock.

michigan navy beans, water, ham, butter, onion, salt, parsley

Taken from www.foodnetwork.com/recipes/paula-deen/senate-bean-soup-recipe.html (may not work)