Put dry beans into a large dutch oven and cover deeply with water. Soak beans in water for at least 8 hours or overnight.
After soaking beans, rinse them and drain water. Set aside in colander
In the dutch oven, put the oil, diced onion, and minced garlic and saute until onions are tender, about 2-3 minutes.
Add the beans, carrots, chicken broth, salt/pepper, chicken bouillon cubes, ham bone or diced ham steak, and can of tomatoes or salsa (depending on preference - I use Salsa). Stir to blend ingredients.
Bring soup to a boil, then reduce heat, cover pot, and simmer for 1 1/2 - 2 hours, stirring occasionally.
After beans are tender, remove remaining meat from ham bone, add to bean soup, and discard ham bone (if used)
Add ham seasoning packet to soup and stir til combined. Taste and adjust seasoning (salt, pepper, etc as desired).
Serve with biscuits or warm, crusty bread. ENJOY!
NOTE: This recipe can be adjusted to be cooked in a slow cooker (place ingredients in cooker and cook on high for 4-6 hrs; low 6-8 hours) OR an instant pot (cook on High for 60 minutes, with a 15 minute slow release).
