Add a half cup water to pot and add the ham bone.

Cook the ham bone on medium heat, turning, especially if it was frozen.

Add 0.5 teaspoon of pepper.

Add 2 cans of navy beans.

Pour in can of chicken stock.

Add additional chopped ham into pan.

Liquid should just cover beans. If not, add water.

Cook for 30 minutes covered, stirring on and off.

Remove the ham bone.

Continue to cook uncovered, stirring for 30-40 minutes.

The liquid should reduce.

Take a potato masher and mash some of the beans, this will help thicken the soup. Do not crush all the beans, just about a 1/3 of them.