Ma's Coffee Rolls

16 oz pkg (about 21/2 cups)dry navy beans.
6 cups water
8 cups water
1 1/2 lb ham sank
1 cup chopped onions
1/4 cup chopped fresh parsley
1 tsp salt
1 tsp basil leave 1/2 teasp pepper
1/2 tsp nutmeg.
1/2 tsp oregano leaves
2 garlic cloves, minced
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
1/2 cup mashed potato flakes

Wash & sort beans.in 5-quart Dutch oven,combine beans and 6 cups water. Bring to boil. Reduce heat:simmer uncovered for 2 minutes.
Remove from heat. Cover ad let stand 1 hour:drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, pepper, nutmeg, oregano, garlic, and bay leaf. (now mix yourself a stiff drink and get ready for part 2) Bring to a boil. Reduce heat. Cove and simmer 1/2 hour or until leans are tender. Remove from heat. Remove meat from bone: cut into bit size pieces.Return meat to soup. Stir in carrot, celery and potato flakes until blended.Return to heat. Cover: simmer an additional 11/2 to2 hours or until carrots and celery are
crisp tender. Remove bay leaf. (9 servings)