16 oz. pkg. dry navy beans
8 c. water
6 c. water
1 1/2 lb. ham shank
1 c. chopped onions
1/4 c. parsley
1 tsp. salt
1 tsp. basil leaves
1/2 tsp. pepper
1/2 tsp. nutmeg
2 cloves garlic
1 bay leaf
2 c. thinly sliced carrots
1 c. chopped celery
1 (16 oz.) can tomato sauce

Wash and sort beans. Combine beans and 6 cups water. Bring to a boil, reduce heat and simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour; drain.

Add 8 cups of water, ham shank and the remaining ingredients. Simmer 1 1/2 hours or until beans are tender. Remove meat from bone and return to soup. Simmer an additional 30 minutes. You may add mashed potato flakes to thicken. Makes 9 servings (1 1/2 cups).