1 lb. dried navy beans, washed - discard any discoloured beans

6 cups water

4 cups chicken stock

1 (14.5 ounce) can diced tomatoes

1 onion, chopped medium

2 stalks celery, chopped

2 cloves garlic, minced

½  pound chopped ham

2 tablespoons Worcestershire sauce

¼ cup chopped parsley

salt, pepper to taste

1 bay leaf

1 - 2 dashes tobasco sauce

1/2 teaspoon dry mustard powder

You do not need to soak the beans.  Combine beans, water, bay leaf and onion in a stock pot; bring to a boil. Lower heat to a bare simmer, the bubbles just just barely be breaking the surface of the liquid, and cook for one hour, or until beans are tender.  Stir periodically.
 
Add four cups of chicken (or vegetable) stock, and remaining ingredients (except parsley). Season with salt and pepper. Simmer for an additional hour, stirring periodically. Discard bay leaf.  Sprinkle with parsley, stir well, and serve.

You can do this in two stages - simmer the beans the night before and let them cool.  Stash them in the fridge until the next day, when you finish the soup.  It freezes well, too.