Vegetable-Bean Soup

3/4 cup dry navy beans
9 cups water
1 cup sliced carrot
1 cup chopped onion
1/2 cup sliced celery
1 Tbs. instant chicken bouillon
1 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
2 bay leaves
1 clove garlic, minced
8 oz. fully cooked ham, diced (1 1/2 cups)
1 1/2 cups shredded fresh spinach or cabbage

Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
Drain and rinse beans. Return beans to pan. Add teh remaining water, carrot, onion, celery, boillon granules, basil, thyme, pepper, bay leaves, and garlic Bring to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours or until beans are tender. Stir in ham and spinach or cabbage. Simmer 3 to 5 minutes more. Remove bay leaves.