Savory potato-bean soup

1 Tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
1/4 tsp pumpkin pie spice
1 1/4 c diced ham
2 lbs potatoes, scrubbed and diced
1 (16-oz) can kidney beans, drained
5 c beef broth

In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings