Servings: 4

1 lb. navy (or other white) beans , dried (or prepared in jar/can) 1 lb. navy (or other white) beans , dried (or prepared in jar/can)
2 Tbs olive oil 2 Tbs olive oil
64 oz. chicken or vegetable broth , low-sodium 64 oz. chicken or vegetable broth , low-sodium
1 15 oz. can diced tomatoes with green chiles 1 15 oz. can diced tomatoes with green chiles
1 cup onion, chopped 1 cup onion, chopped
2 stalks celery, chopped 2 stalks celery, chopped
2 medium carrots, sliced 2 medium carrots, sliced
2 tsp ground cumin 2 tsp ground cumin
1 tsp chili powder 1 tsp chili powder
2 tsp minced garlic 2 tsp minced garlic
1 small ham hock 1 small ham hock
1/2 lb. diced ham ½ lb. diced ham

If using dried beans, place beans in medium pan and add 6 cups water. Bring to a robust boil. Turn off heat and leaving lid on, let sit for 1 hour. Then drain the beans and proceed with the recipe.
Chop the onion & celery, slice the carrots and mince the garlic.
In a large soup pot, add the olive oil, onion, celery and carrots. Stir well to coat with oil, then add the cumin & chili powder. Cook until the onions are softened, about 4 to 5 minutes.
Add the garlic and cook another minute.
Add the diced tomatoes (including juice), broth, ham hock and diced ham. Bring to a boil.
If using prepared beans, simmer for 45 minutes. If using dried beans, it can take up to 2 hours. Beginning at 90 minutes, check softness every 30 minutes. Don't over cook to the point where they are mushy.
Remove ham hock and serve with Cornbread or biscuits.