Take 2 pounds Michigan navy beans. Wash and run through hot water until beans are white. Put on the fire with 4 quarts of hot water. Add 1 1/2 pounds ham hock. Boil slowly in a covered pot for 3 hours.

Braise 1 chopped onion in a little butter; when light brown, put in soup.

Remove ham hock and let cool. Dice ham and return to soup.

Remove 2 cups of beans, puree and return to soup. When ready to serve season with salt and pepper.