Paula Deen'S Senate Bean Soup - cooking recipe

Ingredients

2 lbs dried navy beans
4 quarts water
1 slice cooked spiral cut ham, cubed
1/4 cup butter
1 medium onion, chopped
salt and pepper, to taste
1/4 cup fresh parsley

Preparation

Rinse beans in hot water until they are white.
Place beans in stockpot, add water and bring to a boil.
Reduce heat and simmer for 3 hours.
Heat butter in small skillet over medium heat.
Add onion to butter and saute until lightly brown, then add to pot of beans.
Remove 2 cups bean mixture, puree in blender, then return to stockpot.
Add ham to soup.
Just before serving, add salt and pepper to taste, then garnish with parsley.