2 lbs. sm. Michigan navy beans
1 1/2 lbs. smoked ham hocks
A little butter
4 qts. hot water
One onion, chopped
Salt and pepper to taste

Take two pounds of the Navy beans, wash and run through hot water until beans are white again. Put on fire with four quarts of hot water. Then take one and on half pounds of smoked ham hocks, boil slowly, approximately three hours in covered pot. Braise one onion chopped in a little butter, and when light brown, put in bean soup. Season with salt and pepper, then serve. Do Not add salt until ready to serve. Serves 8.

Bean soup is on the menu of the Senate Restaurant every day.