Usually begin with beans soaked overnight. One pound should be more than enough for a beginning. For the broth use two quarts of water and add some ham, only a small amount. Usually start with ham hocks, add ham then for meat and for taste. Let simmer for a few hours until the meat is falling off the bone. If all goes well the cooking will have loosened all of the meat from the bone of the ham hocks. To the ham hocks add finely chopped onion, perhaps 1/2 cup. Add the soaked beans and cook until the beans are tender. Serve while hot. We liked to add some chopped onion to the top of the soup when it is served.
This is my dad's recipe and he should know since he was in the navy.