Reesie's Ham and bean soup

4 medium carrots, peeled and diced
4 stalks of celery, diced
1/2 large onion, diced
4 stalks w/ leaves of swiss chard, chopped
4 small red potatoes, diced
2 tsp garlic
3 T olive oil
4 cups diced ham
10-12 oz. dried mixed beans
1/2 cup black eyed peas
3 cups chicken broth
5 cups ham stock, using ham base if you can't find prepared
pepper to taste

Rinse beans and then soak in water for at least a couple of hours. This works best if you can soak overnight. Rinse again and drain before adding to your soup.

In a large stock pot, heat olive oil before adding in all of your vegetables except the potatoes. Saute until soft. Add in the chicken stock, then potatoes, beans and then ham. Add in ham stock and pepper. Bring to a boil. Reduce temperature and cover. Let simmer for at least an hour before serving.

Tips
 - You can cook in the crockpot on low for 6-8 hours. 
 - You could substitute frozen vegetables (corn would be good) if needed, although don't add until towards the end so they don't turn to mush. 
 - Substitute the chard with spinach or kale.