1 large leftover ham bone (or two or three ham hocks)\\
1 16 oz. bag of dry navy beans\\
1 large onion, peeled and diced\\
2-3 lbs of red potatoes, peeled and diced\\
black pepper\\
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Traditionally, after a big holiday dinner of which a large ham was served, I always place\\
the large ham bone in a gallon zip lock bag and freeze it for later use in my Ham & Navy\\
Bean Soup.  Otherwise, ham hocks from you local meat market will suffice.\\
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In a large bowl of 1-1/2 quart of water, pour a 16oz. bag of navy beans and add approximately\\
4 tablespoons of baking soda. Let soak for 3-4 hours or over night which I usually do.\\
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(Some folks say you don’t need to soak bean, but I always have.  I also read one that soaking\\
them in baking soda water reduces the gastro gas of consuming beans.  \\
(MITIN – More information than needed) \\
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Toward the last hour of soaking the beans – or whenever I get good and ready, in a big stock \\
pot, boil a leftover ham bone or some ham hocks.  As soon as the meat is hot, lift ham bone \\
out and place on a plate or cutting board.  With rubber gloves on and a knife, hand cut/pick\\
off any remaining meat and place it back into the water.  Once done, place the ham bone back\\
in the water again and boil for another 30-60 minutes.  \\
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Remove the ham bone and discard.  Rinse the soaked navy bean in a colander to rinse the baking\\
soda off.  Place the navy beans into the stock pot.  Saute a large chopped onion in a small \\
amount of butter until a nice golden brown.\\
( use heart healthy “Promise” that contains omega 3 oil.)  \\
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Add half of the sauteed onions to the ham stock.  \\
Cook at a low boil for about 30 minutes.  \\
Add peeled, chopped potatoes.  \\
Add some pepper eying if it looks like enough.  Add remaining onions.\\
Cook at a low boil until potatoes are tender. \\