1 lb. dry Michigan navy beans
1 meaty ham bone or 1 1/2 lbs. ham hocks
1 c. chopped Michigan onion
2 cloves garlic, minced
1 c. chopped celery
1/4 c. chopped parsley
1 1/2 c. mashed Michigan potatoes or 2/3 c. instant potato flakes
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. each nutmeg, basil, oregano
1 bay leaf

Cover beans with 6 to 8 cups water. Boil 2 minutes. Remove from heat; cover, let stand 1 hour. Add another 2 quarts of water and ham bone. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze leftovers.

You can also use the beans which come in a large jar, and start with the ham bone step. Yield: 3 quarts.