Bean Soup - cooking recipe

Ingredients

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

Preparation

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