The Food Network Kitchen provides a good recipe for navy bean soup on its website at FoodNetwork.com. The ingredient list calls for ingredients such as navy beans, parsley, smoked ham hocks, onion, carrots and garlic.
The Food Network Kitchen's recipe yields about eight servings and takes roughly 2 hours to prepare. To start, cover 1 pound of cleaned navy beans with cold water in a large saucepan. The water level should be 2 inches above the beans. Bring the water to a boil over high heat and lower to a simmer, cooking for 5 minutes before removing the pan from the heat, covering it and letting it sit for 1 hour. After an hour, drain the water and reserve the beans.
Combine the beans with a parsley-thyme-bay-leaf herb bundle in a large soup pot or Dutch oven. Include 1 1/2 pounds of smoked ham hocks, one chopped onion, one chopped clove of garlic and 8 cups of water. Bring to a boil and cover, lowering the heat to a gentle simmer for about 1 1/2 hours.
Turn off the heat and extract the ham hocks. Let the ham hocks cool, remove the meat from the bones and cut the meat into small cubes. Extract and discard the herb bundle.
To finish, puree 3 cups of the beans with some of the soup liquid and return the puree to the soup pot. Stir along with the cubed ham hocks. Bring the soup back up to heat and season with salt and pepper to taste. To serve, pour into a warm bowl and top with a pat of butter.