2 lb. Michigan navy beans
1/2 lb. smoked ham hocks
1 chopped onion

Wash navy beans by running through hot water until they are white. Put into a large pot with 4 quarts hot water. Add ham hocks and boil 3 hours. Saute onion and add to soup. Remove ham hocks and let cool. Dice ham and return to soup. Remove 2 cups beans, puree and return to soup. Season with salt and pepper before serving.