1 lb. dry navy beans, rinsed and picked over
10 c. water, divided
1 sm. ham hock or 1 lb. pork neck bones or spareribs
1 bay leaf
1 tsp. pepper, salt, oregano, and basil (1 tsp. of each)
1 or 2 lg. onions, chopped
2 lg. ribs celery, chopped fine
1/4 c. parsley
2 cloves garlic, minced
1/2 tsp. nutmeg

In large saucepot or Dutch oven, soak beans overnight in 6 cups water (or bring to boil, boil 2 minutes and let stand, covered, 1 hour.) Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to boil. Reduce heat; cover; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover; cook 20 to 30 minutes more until beans are tender. Discard bay leaf. Cut meat from bones and return to soup. Makes 6 servings.