16 oz. pkg. dried navy beans
2 qts. water
1 - 1 1/2 lb. smoked ham shanks
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano
1 tsp. basil leaves
1 tsp. salt

Soak beans overnight or at least 6 to 8 hours. Combine beans, water and ham in covered pot. Simmer 1 1/2 hours. Remove one cup of beans. Place in small bowl and mash well. Remove ham shank and trim meat off bone. Return mashed beans and meat to pot. Add remaining ingredients. Simmer additional 20 to 30 minutes until beans are tender and soup has thickened. 10 (1 cup) servings.