Easy Bean Soup - cooking recipe

Ingredients

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

Preparation

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