2 1/4 c. dried beans
2 qts. water
1 1/2 lbs. ham shank
1 c. finely chopped onion
1 c. finely chopped celery
1/4 tsp. pepper
1 tsp. parsley flakes
1 basil leaf
1 tsp. salt
Juice of 1/2 lemon

Soak beans overnight, and drain. Combine beans, water, and ham shank in large deep pot. Simmer, covered 1 1/2 hours. Remove ham shank, trim meat from fat and bones, cool, remove fat from top of stock.

Remove 1 cup of beans, mash beans, replace meat and beans into pot and bring to boil. Add remaining ingredients to pot and simmer additional 20 to 30 minutes until beans are tender and soup has thickened.