1 lb. navy beans
2 qts. water
1 meaty ham shank
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano leaves
1 tsp. basil leaves
1 tsp. salt

Soak beans overnight. Combine beans, water and ham shank in large soup pot. Simmer, covered, for 1 1/2 hours. Remove 1 cup of beans; mash with fork and return beans to pot. Remove ham shank; trim meat from bone (bite size pieces) and return meat to pot. Add remaining ingredients. Simmer an additional 30 to 45 minutes until beans are tender and soup has thickened. Serve with baking powder biscuits.