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Senate Bean Soup

1 lb Dry navy beans
1/2 lb Ham hocks
1 c Chopped onion
2 lg Garlic cloves, minced
1 c Chopped celery
2/3 c Mashed potato flakes
1/4 c Chopped parsley
1 1/2 ts Pepper
1 ts Nutmeg, oregano and basil
1 Bay leaf

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

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