2 1/4 c. Navy beans (dried)
2 qts. water
1 to 1 1/2 lbs. smoked ham shank
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano leaves
1 tsp. basil leaves
1 tsp. salt

Soak beans as directed on package; drain. Combine beans, water and ham shank in large deep pot. Simmer covered for 1 1/2 hours. Remove 1 cup beans; place in small bowl and mash well. Remove ham shank; trim meat off bone.

Return mashed beans and meat to pot. Add remaining ingredients. Simmer an additional 20 to 30 minutes until beans are tender and soup has thickened.