Navy Bean (Ham And Bean) Soup - cooking recipe

Ingredients

2 lbs navy beans, picked over, rinsed, and drained
10 -15 sprigs parsley
2 sprigs fresh thyme (I use rosemary instead)
1 -2 bay leaf, depending on size
2 large smoked ham hocks (or ham bones)
1 medium onion, coarsely chopped (or 2 small)
2 garlic cloves, coarsely chopped
8 cups cold water
1 medium carrot, coarsely chopped
kosher salt
fresh ground black pepper
butter (to garnish)

Preparation

Put beans in a large saucepan and cover with 2 inches of cold water.
Bring to a boil, reduce heat, and summer for 5 minutes.
Remove from heat, cover, and let sit for 1 hour, then drain.
Tie herbs into a bundle or wrap in a square of cheesecloth.
In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
Turn off heat, remove ham and allow to cool, then cut into cubes.
Remove herbs and discard.
Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
Stir puree and meat back into the remaining soup.
Season to taste with salt and pepper.
Put in bowls, top with a pat of butter, and serve.