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SENATE NAVY BEAN SOUP 
1 lb. dry white navy beans
1 ham bone or 1 1/2 lbs. ham hocks
1 c. chopped onion
2 garlic cloves, minced
1 c. chopped celery
2/3 c. mashed potato flakes
1/4 c. chopped parsley
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. grated nutmeg
1 tsp. oregano (optional)
1 tsp. dried basil
1 bay leaf

Cover beans with 6-8 cups of hot water in a large kettle; bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Add 2 quarts cold water and ham bone. Bring to a boil; simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20-30 minutes or until beans are tender. Remove ham bone. Trim off meat. Return to soup. Serve soup hot. Leftovers may be frozen.

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Sep 10, 7:16 AM
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