Submitted by Bonnie Nardelli, Altoona
1 16-ouncebag dry navy beans
1 large onion, chopped
1 1 pound ham piece, cut up or meaty ham hock
1 cup sliced carrots
Salt and pepper
In a bowl, soak beans in water overnight. Drain. Place in soup pot or dutch oven with 3 quarts water. Add onion, carrots and ham. Cook for 2 hours. Add a few peppercorns for flavor. Lower heat. Remove 2 cups of beans with some liquid. Puree beans in blender or use a masher. Return to pot. Add 2 more cups of water. Salt and pepper to taste.