Makes 8 servings1 Tbsp olive oil 4 cloves garlic, minced 1 medium onion, chopped 1/4 tsp pumpkin pie spice 1 1/4 c diced ham 1 1/2 lbs potatoes, scrubbed and diced 1 (16-oz) can cannellini or kidney beans, drained 5 c beef broth 1. In a large stock pot, heat olive oil over high heat and stir-fry cook garlic 1 1/2 minutes. Add onion and cook 2 minutes. 2. Add pie spice and ham; cook 3 minutes, stirring occasionally. 3. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. 4. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley.