Ham and Bean Soup

1) Follow directions on bean package for rinsing and soaking. (Note: It's easiest to soak them overnight, but there is a 2 hour quick method if you need it.)2) Combine first seven ingredients (through ham bone) in a large pot and bring to a simmer. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally.3) Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.4) Remove the bay leaves, ham bone and the garlic (if you can find it; I think mine just melted into the soup). (Note: if you subbed a ham steak, remove the bone, shred and leave in the ham pieces)5) Garnish a bowl of soup with one piece of bacon and some fresh parsley. Serve with crusty bread.To freeze and prepare later, simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months. To thaw, either thaw in the fridge overnight and warm up. Or warm on the stove over low heat or in the crock pot from frozen, stirring periodically.