Senate Bean Soup

• 1 lb dried navy beans (2 1/2 c.)
• 10 cups water, divided
• 1 small ham hock (or left over ham bone with meat attached)
• 1 bay leaf
• 1 teaspoon pepper
• 1 large onion, chopped
• 1/2 cup carrot, chopped
• 2 large celery ribs, finely chopped
• 1/4 cup parsley
• 2 garlic cloves
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon nutmeg (optional)

1. Soak beans overnight in 6 cups of the water (or bring to boil; boil 2 minutes and let stand, covered, 1 hour).
2. Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover; simmer 1 1/4 hours or until beans are almost tender.
3. Stir in remaining ingredients, cover; cook 20 to 30 minutes more, until beans are tender.
4. Discard bay leaf. Cut meat from bone and shred, then return the meat to the pot.
5. *I often throw everything into the crockpot, after the first step, and let it simmer on high for 4 hours or on low 8 hours -- a good dinner to come home to! Just shred the meat and remove the bone and bay leaf before serving.

navy beans, water, ham hock, bay leaf, pepper, onion, carrot, celery, parsley, garlic, salt, oregano, basil, nutmeg

Taken from www.food.com/recipe/senate-bean-soup-155429 (may not work)