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

In large kettle, cover beans with 6-8 cups water. Bring to a boil and cook 2 minutes. Remove from heat and cover; let stand 1 hour. Drain; add 2 quarts water and the ham bone. Bring to a boil again and simmer 1 1/2 hours, until beans are tender. Add remaining ingredients and simmer about 20-30 minutes. Remove ham bone and trim off fat. Return meat to soup and serve. Makes 3 quarts. Freeze any leftovers, if desired.