1 1/2 lb. navy beans
4 lg. chopped yellow onions
1 lg. clove garlic, minced
6 stems parsley
3/4 tsp. thyme
1 1/2 lg. bay leaves
1 chopped carrot
1/2 lemon
1 lb. smoked ham hock
Pepper and salt

Put 1 1/2 pounds navy beans in large bowl. Add water to cover 4-5 inches. Let soak overnight. Drain beans and run them under hot water until slightly whitened.

Put beans in large soup pot and cover with 3 quarts cold water. Add chopped yellow onions and large clove garlic, both lightly browned in butter. Add parsley, thyme, bay leaves, carrot, and lemon, all tied in cheesecloth. Add smoked ham hock.

Cover, cook soup slowly for about 3 hours or until reduced by half and beans are done. Remove flavorings in cheesecloth; discard. Remove ham hock and let cool; remove 2 cups beans with little liquid. Puree and return with 2 cups water. Cut ham into small pieces and return to soup. Season with ground pepper, salt; reheat.