Pour the navy beans onto a large baking sheet, spreading them in a single layer. This is an easy way to find all of those little stones and undesirable beans that need to be plucked out.

Transfer the beans from the baking sheet to a large bowl and submerge them in water until you’re ready for them.

In a large soup pot, heat the olive oil over medium-high heat until shimmering. Add the onion and cook about 3 minutes until it becomes translucent. Add the garlic and continue cooking an additional 30 seconds.

Once the garlic has had a chance to cook, pour in the chicken broth and water.

Next, drain and rinse your beans under cool water. Allow the excess water to drain then add them to the pot. Place the ham bone or ham hock into the pot and bring the mixture to a boil.

Reduce the heat to the lowest setting, cover the pot and allow the soup to simmer for about 4 hours, stirring occasionally.

Once the soup has simmered, add the potatoes, carrots, bouillon cubes, poultry seasoning and savory. Cover the pot and allow the soup to cook for an additional 2-3 hours.

When the soup has simmered most of the day, test the beans and vegetables for tenderness. Give it one final taste test for salt and adjust seasoning as necessary.

Serve with a nice crusty bread or crackers.