Senate Restaurant Bean Soup - cooking recipe

Ingredients

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

Preparation

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