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This soup is even better it made and served the next day after the flavors have a chance to mingle over night in the refrigerator.
1 pound of navy beans
3 quarts of vegetable stock or water (I *really* suggest using stock)
2 pounds of ham shanks
1 cup diced onions
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
To Finish:
Salt and pepper to taste
Fresh parsley for garnish
Tabasco sauce to taste (optional)
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