Rinse the dried navy beans thoroughly in a colander under cold water until the water runs clear. Place them in a large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat and let it boil for 2-3 minutes, then remove from heat. Cover the pot and let the beans soak for 1 hour—this quick-soak method softens the beans' exterior while keeping them tender and whole during the long simmer. After soaking, drain and rinse the beans again before proceeding.

Melt the butter in a large pot over medium heat until it foams and turns golden—this takes about 1-2 minutes and gives you a richer, more flavorful foundation than starting cold. Add the diced onion, carrot rounds, minced garlic, salt, and black pepper all at once. Sauté this vegetable mixture for 5-8 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly. I like to let the vegetables cook undisturbed for the first couple of minutes to develop a light golden color on the onions, which builds deeper flavor in the broth.

Add the quick-soaked and drained beans from Step 1 directly to the pot with the sautéed vegetables. Place the ham bone on top of the beans, then pour in the chicken broth and water. Add the bay leaf and stir everything together gently to combine. The ham bone should be partially submerged so it releases its smoky, savory flavor throughout the liquid. Bring the soup to a boil over high heat, then immediately reduce the heat to low and cover the pot partially.

Let the soup simmer gently for about 1 hour, stirring occasionally to ensure even cooking. The beans should become completely tender and creamy when pressed against the side of the pot, and the broth will take on a rich, golden color from the ham bone. I find that checking the beans after 45 minutes helps you know when they're getting close to done—you want them soft but still holding their shape. When the beans are fully cooked and the ham bone is easily yielding meat, remove the pot from heat and fish out the ham bone carefully using tongs.

Once the ham bone has cooled enough to handle, pick all the meat from the bone—there should be pieces of ham clinging to it. Shred or chop the ham into bite-sized pieces and stir it back into the pot. Add the Worcestershire sauce and taste the soup, adjusting salt and pepper if needed (remember you seasoned early, so you may need very little more). The soup should taste savory, meaty, and rich with just a hint of smoke from the ham bone.

Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh chopped parsley for color and a bright, herbaceous note that cuts through the richness of the broth. Serve immediately while piping hot.