1 pound dried navy beans
1 1/2 pounds ham hocks
1 cup chopped onion
2 cloves garlic, minced
1/4 cups chopped parsley
1 1/2 teaspoon salt
1 teaspoon basil leaves
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon oregano leaves
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup instant potato flakes

place beans in a 4 quart dutch oven. cover with 6-8 cups water. heat to boiling; simmer for 2 minutes. remove from heat; cover. let stand for 1 hour; drain. add 2 quarts water, ham hocks, onions, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf. heat to boiling. reduce heat and simmer 1 1/2 hours or until beans are tender. add carrots, celery and potato flakes; mix well. simmer 20-30 minutes or until carrots and celery are tender. remove ham; cut meat from bone. return meat to soup; heat and serve.