Senate Bean Soup

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Ingredients:
• 1 lb. dry navy beans
• 1 meaty ham bone or 1 1/2 lbs. ham hocks
• 1 c. onion, chopped
• 2 garlic cloves
• 1 c. celery, chopped
• 2/3 c. potato flakes
• 1/4 c. parsley, chopped
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. each nutmeg, oregano, basil
• 1 bay leaf

Directions:
In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable.