Navy Bean Soup
|Dry navy beans||1 Pound|
|Smoked ham hocks||2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Mashed potato flakes||3⁄4 Cup (12 tbs)|
Place beans and enough water to cover in a Dutch oven or soup kettle.
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Return meat to kettle; heat through.