1 lb. navy beans
3 chopped med. onions
4 tbsp. butter
1 minced clove garlic
5 parsley sprigs
1/2 tsp. thyme
1 crushed bay leaf
1 chopped carrot
1 quartered lemon
1 lb. smoked ham hocks
1/4 tsp. pepper
1 tsp. salt

In a bowl soak navy beans in water overnight. Drain; place in pot. Cover with 3 quarts cold water. In a frying pan cook onions and garlic in butter until tender. Add to bean mixture. In the center of a piece of cheesecloth place parsley, thyme, bay leaf, carrot and lemon quarters. Tie up. Place in a pot. Add ham hocks. Cover, cook for 2 1/2-3 hours until soup is reduced by 1/2. Remove herb bag, discard. Remove ham hocks to cool. Remove 2 cups of beans with some of the liquid.

Puree beans and liquid. Return to soup pot with 1 1/2 cups water. Cut ham hocks into small pieces. Remove skin. Season with pepper and salt. Cook until heated.