Senate Bean Soup - cooking recipe

Ingredients

1 lb. dried navy beans
1 meaty ham bone or 1 1/2 lb. ham hocks
1 c. chopped onion
2 garlic cloves, minced
1 c. chopped celery
2/3 c. mashed potato flakes (instant)
1/4 c. chopped parsley
1 1/2 tsp. salt
1 tsp. each: pepper, nutmeg, oregano and basil
1 bay leaf

Preparation

Wash and sort beans and cover in a large pot with 6 to 8 cups of hot water.
Boil 2 minutes.
Let stand 1 hour off of heat.
Add another 2 quarts of cold water and ham bone.
Simmer 1 1/2 hours. Stir in remaining ingredients.
Simmer 20 to 30 minutes, until beans are tender.
Remove ham bone and trim off meat.
Return to soup.
Makes 3 quarts.
I serve over rice.