Senate Bean Soup

Wash navy beans and run through hot water until beans are whit again. Put in large pot with 4 quarts hot water and ham hocks. Boil slowly for approximately three hours. After two hours, add the two cups of cubed ham, which can be left-over baked ham or picnic ham slices cubed. (The extra ham makes this soup a complete meal when served with a salad or cornbread.) When soup is done, add the onion which has been cooked until tender in the margarine. Add salt and pepper at end of cooking time.