Start by soaking your dried beans overnight.

In a large pot, heat olive oil over medium heat.

Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.

Stir in the minced garlic and diced ham, cooking for another 2 minutes.

Pour in the chicken broth and add the soaked beans along with thyme, black pepper, and the bay leaf.

Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce heat to low and cover the pot, allowing it to simmer for about 1 hour.

After an hour, check if the beans are tender; if not, continue simmering and check every 10 minutes.

Remove the bay leaf and taste the soup, adjusting the salt if needed before serving.

Ladle the soup into bowls and enjoy the warmth.