1 lb. pkg. dried navy beans
1 peeled med. onion
1 smoked ham hock
1 chopped onion
1 tbsp. butter

1. Soak beans a few hours in enough water to cover.

2. Drain beans then add ham hock, whole onion and enough water to cover.

3. Cook gently until beans are fork-soft.

4. Braise 1 chopped onion in butter.

5. Put 1/2 of beans and liquid in a blender, puree and repeat with other 1/2 but reserve 1 cup or so of whole beans. Add whole beans to pureed soup and the braised onions.

6. Heat well, add salt and pepper to taste.