16 oz. pkg. navy beans
3 qts. water
Smoked ham bone with ham on it
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1/2 tsp. nutmeg
1 tsp. oregano
1 tsp. basil leaves
1 tsp. salt

Soak beans as directed below. Combine beans, water and ham shank in large deep pot. Simmer covered for 1 1/2 hours. Remove 1 cup of beans, place in a small bowl and mash well. Remove ham shank and trim meat off bone and return to pan. Return mashed beans to pot. Add remaining ingredients. Simmer about 45 minutes longer until beans and vegetables are tender and soup is thick. About 10 (1 cup) servings; recipe can be doubled easily.

OVERNIGHT SOAK: Place beans in large deep pot. Add enough water to cover beans by 2 inches. Let soak 6-8 hours.

QUICK SOAK: Place beans in large deep pot. Add enough water to cover beans by 2 inches. Bring to boil; boil 2 minutes Remove from heat and let stand 1 hour.