Senate Bean Soup

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

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.

(Or, you can use canned beans and start here:) Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

from: Paula Deen, Food Network