Easy Bean Soup

This is so good on a really cold day.  Like when I started this soup this morning, it was 9 degrees outside.  Brrrr!

• 1 (16-oz. pkg.) dry navy beans
• 8 cups water
• 1 1/2 lb. ham shank
• 1 cup chopped onions
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 2 cups thinly sliced carrots
• 1 cup chopped celery
• 1/2 cup mashed potato flakes, opt.

Two ways to soak beans:

1.  Put beans in a stock pot, cover with water and soak overnight.  Drain.

2.  Put beans in a stock pot with 6 cups of water.  Bring to a boil.  Reduce heat; simmer uncovered for 2 minutes.  Remove from heat.  Cover and let stand 1 hour; drain.

To drained beans, add 8 cups water, ham shank, onion, parsley, garlic, salt and pepper.  Bring to a boil.  Reduce heat.  Cover; simmer 1 1/2 hours or until beans are tender.  Remove from heat.  Remove meat from bone; cut into bite-size pieces.  Return meat to soup.  Stir in carrots, celery and potato flakes, if using until blended.  Return to heat.  Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender.  (I only use potato flakes if I want my broth a little thicker.)

Makes 9 servings.

“Forgive as God forgives you – don’t keep score.”