Bean and Ham Soup

Back when I was a kid, my mom would often serve us Campbell's Chunky soup, which I loved and still really enjoy.  They had this one kind, just called bean and ham, and my sister Andrea and I really liked it.  Then they changed the recipe on us, changed it to hearty bean and ham, and we lost all interest in it.  The heartiness was added by tomatoes apparently, and we just didn't love it.  I haven't ever seen the old fashioned version again, so I decided to make it myself.  This was an easy, delicious dinner, and the only thing that was hard was trying to keep the sodium down.  Noah and I gave this a perfect 10, and Aaron, Owen and Jonah gave it a 9.  This is very low in calories, about 260 for a large serving.  Anyway, here is the easy recipe:

1 lb navy beans, rinsed
1 ham steak, chopped
1 T oil, if needed
1 onion, diced
1 carrot, peeled and diced
2 T flour
2-3 sprigs thyme
1 sprig rosemary
1/2 t poultry seasoning
4-8 c chicken broth
Seasonings to taste

Cook the navy beans in water in your crockpot over night.  Check the beans are tender, then reserve some of the bean cooking liquid, and drain the rest of the beans.  On the stove, brown the ham, then add in the carrots and onions, and oil if needed, seasoning as you go.  Stir in the flour, making sure to coat the veggies well.  Add in the herbs, then the chicken broth and reserved bean water and beans.  Cook on the stove until the soup has thickened and is very flavorful and the veggies are tender and the beans are soft, I let mine cook about 3 hours.  Serve.