|1.5 lb dried navy beans • rinsed|
|10 cup chicken stock|
|2 cup country ham • roughly chopped|
|1 onion - small • diced|
|1 celery stalk • diced|
|1 potato - large • peeled and diced|
|1/2 tsp garlic • minced|
|kosher salt to taste|
|fresh ground pepper to taste|
Place the beans in a large bowl and cover with cold water.
Let beans soak for 8 hours or overnight. Drain beans and place into a large saucepan.
Add the stock and bring to a boil, reduce heat and simmer partially covered for 1 1/2 to 2 hours or until the beans are tender.
Add the onion, celery, potato and garlic and simmer for 30 minutes.
Season with salt and pepper. Add country ham to the soup and serve.