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Posted originally by Diane ReynoldsBean Soup (makes a GIANT pot, at least 12 servings)1 tablespoon olive oil1 large sweet onion, chopped3 cloves of garlic, minced64 ounces of low-sodium chicken stock32 ounces of water1 pound dry navy beans3-3 1/2 pound ham with bone in2 pounds of potatoes (yukon gold or idaho), peeled and cubed1/4 teaspoon black pepperRinse the beans very well.In a large stock pot, heat the oil on med-low until soft (not brown), add the garlic, cook until fragrant (about 30 seconds), add the ham, beans, chicken stock and water. Bring to a boil, reduce to a simmer, then cover and let cook for 4 hours.Add the potatoes and simmer another 2-3 hours, until the potatoes are soft, the soup is thick and the ham is falling off the bone. Remove the bone and shred any ham chunks with forks.Leftovers freeze great!