Caldo gallego

Great soup from Galicia, in northwestern Spain. Usually calls for a variety of meats, but I used what I had on hand. Ended up a little heavy on the meat and light on the beans. But this still remains one of my favorites soups. Oh, and the homemade crusty bread was pretty good too.

1/4 pound dried white beans, presoaked (next time increase to 1/2 pound)
10 cups chicken stock (low salt or no salt)
1 ham hock
1 small onion, sliced
1 pound, approx., smoked pork neck bones (next time use something else)
4 small potatoes, peeled and quartered
1 1/2 cups chopped Swiss chard
freshly ground pepper

Simmer beans, stock, onion and meats, covered, in a large pot for approximately 1 1/2 hours, until beans are done. Add potatoes, chard and pepper, cook for about 20 minutes longer. Remove meat from bones and add back to the pot.