Place the dried navy beans, garlic, dried onions, water and 32 oz of beef stock into a medium soup pot.

Add the ham hocks and bring to a boil. Reduce heat and simmer, covered, for about and hour to an hour.

While it's simmering, cook half the bacon. Cut it into chunks and cook on low until the fat starts to render and the meat begins to brown.

Using a slotted spoon, scoop it out of the frying pan and put it into the soup pot.

Continue simmering for about 2 hours. At this point, remove the ham hocks and let them cool.

After they are cool, remove the meat and put it all back in the pot. I also put the skins back in for the added flavor.

Add the canned navy beans and cover. Simmer for about 4 hours on low. The canned beans break down faster than the dried beans and help to thicken the broth a little.

Next add the carrots. Stir and simmer on low for another hour and a half. Make sure the carrots are soft before serving.

Cook the remaining bacon until it's super crisp.

Serve the soup garnished with the crispy bacon and some chopped chives.