Senator Soup - cooking recipe

Ingredients

1 lb. navy beans
1 ham bone or 2 to 3 smoked ham hocks
2 c. chopped smoked ham
1 can Ro-Tel tomatoes and green chilies, chopped
1 large or 2 medium onions, chopped
1 to 2 tsp. garlic powder or to taste
1 Tbsp. Tony Chachere Creole seasoning
2 Tbsp. dried parsley
salt and pepper to taste

Preparation

In a large stock pot, cook ham bone or hocks until tender in 3 quarts of water.
Remove from pot and take off any good meat.
Add all other ingredients, including beans that have been soaked overnight and drained.
Cook until beans get very soft.
For a creamier soup, take about 3 cups of beans out and put in blender or beat with a mixer.
Return mixture to soup and turn to simmer until ready to serve.