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Here's the recipe for the soup:

[*]INGREDIENTS:
1 pound dried Navy Beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced (I use 3 or 4)
1 large carrot, diced
2 ribs of celery, diced
1 tablespoon fresh sage, crumbled
1 quart low sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed ( I use 8 oz)
1/4 cup chopped fresh parsley leaves (optional)
DIRECTIONS:
Pick over the beans and discard any stones. Soak the beans in cold water for at least 8 hours. Drain and rinse well. Heat the oil in your soup pot, over med-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook another minute. Now add the carrots, celery and sage and cook until all the vegetables begin to soften, about 5 minutes. Now add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil. Once it begins to boil, reduce the heat to medium-low, cover and cook until the beans begin to soften, about 1 hour. Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened. Serve garnished with Parsley (optional).
This is a really good, hearty soup and pretty easy to make. Enjoy!