White Bean Soup

• 1 lb Dried Navy Beans, rinsed and picked over to remove stones if any
• 1/4 lb Smoked Ham Hock
• 2.5 qt Water
• 1 tbsp Butter or Fat Free Margarine
• 1 small Onion, chopped
• 1 tsp Salt
• 1/4 tsp Ground Pepper, course

1. Soak beans overnight in water
2. Rinse and drain beans. Combine in large pot with water and ham hock. Cover and bring to a boil, reduce heat and simmer, partially covered, until beans are tender, 1.1/2 hours. Stir occasionally and add more water in needed.
3. Remove ham hock, remove skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillett, melt butter. Add oniions and saute until lightly browned,
5. Add onion, salt and pepper to the soup and stir.
6. Take 1/2 of the bean soup mixture, in small batches blend with a blender to puree, then pour back into the soup to thicken it.

Serves 6

Weight Watchers Points Value = 7 Points