Bean Soup

• 16 oz. pkg. navy or Northern beans
• 6 c. water
• 8 c. water
• 2 smoked ham hocks
• 1 c. chopped onion
• 1/4 c. parsley
• 1 tsp. each: salt and basil
• 1/2 tsp. each: pepper, nutmeg and oregano
• 2 tsp. garlic powder
• 1 bay leaf
• 1 c. chopped carrots
• 1 c. chopped celery
• 1/2 c. instant mashed potatoes

1. Rinse beans.
2. In large Dutch oven combine beans with 6 cups water.
3. Bring to boil.
4. Reduce heat; simmer uncovered for 2 minutes.
5. Let stand 1 hour; drain.
6. Add 8 cups water, hocks, spices and onion.
7. Bring to boil (covered).
8. Simmer 1 1/2 hours. Bone hocks; return to beans with vegetables and potato flakes. Stir to blend.
9. Simmer several hours, stirring occasionally. Remove bay leaf.

beans, water, water, ham hocks, onion, parsley, salt, pepper, garlic powder, bay leaf, carrots, celery, instant mashed potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798373 (may not work)