Senate Bean Soup

• 1 lb. dry navy beans, rinsed and picked over
• 10 c. water, divided
• 1 small ham hock (about 6 oz.) or 1 lb. pork neck bones, spareribs or country ribs
• 1 bay leaf
• 1 tsp. pepper
• 1 large onion, chopped
• 2 large ribs celery, chopped fine
• 1/4 c. parsley
• 2 cloves garlic, minced
• 1 tsp. each: salt, oregano and basil
• 1/2 tsp. nutmeg

1. In large saucepot or Dutch oven, soak beans overnight in 6 cups 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.
3. Bring to boil.
4. Reduce heat; simmer 1 1/4 hours or until beans are almost tender.
5. Stir in remaining ingredients; cover.
6. Cook 20 to 30 minutes more until beans are tender. Discard bay leaf.
7. Cut meat from bones and return to soup.
8. Makes 6 servings.

dry navy beans, water, ham hock, bay leaf, pepper, onion, celery, parsley, garlic, salt, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66723 (may not work)