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INGREDIENTS
1 lb. dry Navy beans
1 meaty ham bone or 1 1/2 lb. ham stock
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon basil
1 bay leaf
Directions
In large kettle, cover beans with 6-8 cups hot water. Bring to boil and boil 2 minutes. Remove from heat. Cover, let stand one hour. Drain. Add 2 quarts cold water and ham bone. Bring to boil: simmer 1 1/2 hours. Add remaining ingredients. Simmer 20-30 minutes or until beans are tender. Add more water if necessary. Remove ham bone, trim off meat. Return meat to soup. Freeze any leftovers.