Senate White Bean Soup

Put the beans, ham hock, and 1 tablespoon of the thyme in a large, heavy pot or Dutch oven and cover with 2 quarts water. Bring to a boil over medium-high heat and boil for 15 minutes. Cover, reduce the heat to medium-low, and simmer for 2 to 3 hours, until the beans are tender. When the beans are almost ready, pull out the ham hock and allow to cool. Melt the butter in a large skillet over medium-high heat. Add the onion, carrots, celery, and remaining 1 tablespoon thyme and sauté until the vegetables begin to soften, about 5 minutes. Add the vegetables to the soup. Pull the meat off the ham hock, discarding the fat and bone. Chop the meat and add it to the soup. With a potato masher or immersion blender, crush some of the beans and stir until it reaches the consistency you like. Season with salt and pepper to taste and serve.