Senate Bean Soup

• 2  lb  Michigan navy beans
• 4  quart  water
• 1 thick slice of leftover Spiral Ham, cut into small pieces (not country ham,which
• 1/4  cup  (1/2 stick) butter
• 1 medium onion, chopped
• salt and pepper
• 1/4  cup  fresh parsley

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

Serves 12
Prep time: 10 minutes
Cook time: 3 hours
Ease of Preparation: Easy

Recipe courtesy of Paula Deen