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Senate Bean Soup

1 pound (2 cups) dry navy beans
1 meaty ham bone or 1 1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes or 1 1/2 cups mashed potatoes
1/4 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon each, nutmeg, oregano, and basil
1 bay leaf

1. Wash and sort beans.
2. In a large kettle, cover beans with 6 to 8 cups of hot water. Bring to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. Add another 2 quarts of cold water and ham bone. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender.
5. Remove ham bone, trim off meat, return to soup and serve.

Makes about 3 quarts.

Recipe provided courtesy The Michigan Bean Commission.