Easy Bean Soup

• 1 (16 oz.) pkg. dry navy beans
• 6 c. water
• 8 c. water
• 1 (1 1/2 lb.) ham shank
• 1 c. chopped onions
• 1/4 c. fresh parsley (chopped)
• 1 tsp. salt
• 1 tsp. dried basil leaves
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 1/2 tsp. oregano leaves
• 2 garlic cloves, minced
• 2 c. sliced carrots
• 1 bay leaf
• 1 c. chopped celery
• 1/2 c. mashed potato flakes

1. Wash and sort beans; in 5-quart pan, combine beans and 6 cups water.
2. Bring to boil; reduce heat; simmer uncovered for 2 minutes.
3. Remove from heat; cover, let stand 1 hour, drain.
4. Add 8 cups water, ham shank, onions, parsley, salt, basil, pepper, nutmeg, garlic, oregano and bay leaf to beans.
5. Bring to boil, reduce heat; simmer 1 1/2 hours.
6. Remove from heat.
7. Remove meat, take from bone.
8. Return meat to soup; stir in carrots, celery and potato flakes until blended.
9. Return to heat; simmer covered for 20 to 30 minutes.
10. Remove bay leaf.

dry navy beans, water, water, ham shank, onions, fresh parsley, salt, basil, pepper, nutmeg, oregano, garlic, carrots, bay leaf, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254079 (may not work)