Easy Bean Soup

• 1 lb. dry navy beans
• 1 1/2 lb. ham hocks
• 1 c. chopped onion
• 2 garlic cloves, minced
• 1/4 c. chopped parsley
• 1 1/2 tsp. salt
• 1 tsp. basil leaves
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 1/2 tsp. oregano leaves
• 1 bay leaf
• 2 c. thinly sliced carrots
• 1 c. chopped celery
• 3/4 c. Hungry Jack mashed potato flakes

1. Place beans in 4-quart Dutch oven.
2. Cover with 6 to 8 cups water.
3. Heat to boiling; simmer for 2 minutes.
4. Remove from heat. Cover; let stand for 1 hour.
5. Drain.
6. Add 2 quarts water, ham hocks, onion, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf.
7. Heat to boiling.
8. Reduce heat and simmer for 1 1/2 hours, or until beans are tender.
9. Add carrots, celery and potato flakes; mix well.
10. Simmer for 20 to 30 minutes, or until carrots and celery are tender.
11. Remove ham; cut meat from bone.
12. Return meat to soup; heat and serve.
13. Makes 8 servings.

dry navy beans, ham hocks, onion, garlic, parsley, salt, basil, pepper, nutmeg, oregano, bay leaf, carrots, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754976 (may not work)