Bean Soup

• 1 lb. Great Northern beans
• 12 c. water
• 6 chicken bouillon cubes
• 3 ham hocks or leftover ham bone
• 2 chopped onions
• parsley to taste
• 1 large can crushed tomatoes
• potato flakes (instant)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. basil leaves
• 1/2 tsp. nutmeg
• 1/2 tsp. oregano leaves
• 2 cloves minced garlic
• 1 bay leaf
• sliced celery and carrots
• 1 to 2 Tbsp. olive oil

1. Clean and rinse beans; soak overnight or longer.
2. Drain.
3. Add remaining ingredients except tomatoes, celery, carrots, potato flakes and oil.
4. Bring to a boil.
5. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender.
6. Remove meat from bone; cut into small pieces and return to soup.
7. Add tomatoes, celery, carrots and potato flakes to thicken.
8. Stir until blended, then add oil.
9. Return to heat; simmer, covered, until vegetables are tender.
10. Remove bay leaf.
11. Serve.

great northern beans, water, chicken, ham hocks, onions, parsley, tomatoes, potato flakes, salt, pepper, basil, nutmeg, oregano, garlic, bay leaf, celery, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620501 (may not work)