Bean Soup Name: Heather Glover Base: Camp Lejuene Recipe: 2 pounds Michigan navy beans 4 quarts water 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)* 1/4 cup (1/2 stick) butter 1 medium onion, chopped Salt and pepper 1/4 cup fresh parsley leaves 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 2 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. Garnish with parsley. *Cook's note: This recipe can also be made with ham hock.