Lunch: Senate Bean Soup

This bean soup will be perfect on a chilly day.

Ingredients

1/4 cup (1/2 stick) butter
1 thick slice of leftover spiral ham, not country ham,which is too salty cut into small pieces
4 quarts water
2 lbs navy beans
1 medium onion, chopped
1/4 cup fresh parsley

Instructions

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

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