Navy Bean Soup

This may be our last soup as the temps are getting warm and this to me is best when its cold. This was fixed at our last cold snap. It was pretty good to. It also makes a lot.
Soak a bag of navy beans (16 oz. )over night per the packages instructions. Drain and rinse.
In large pot add 6 cups water (we did half water half veg stock.)
1 can diced tomatoes (we used rotel)
1 onion chopped
2 stalks celery chopped
1 clove garlic minced
1/2 lb chopped ham
1 cube chicken bullion
2 Tablespoons Worcestershire
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
two to three carrots chopped
salt and pepper to taste
dash of cayenne optional
Combine beans,water,tomatoes,onion,celery,garlic,ham,bouillon,Worcestershire sauce,parsley,garlic and bay leaf in pot bring to a boil. Lower heat and simmer for two hours.
after two hours add more water (3 cups) Season with salt and pepper and cayenne if using.
Cook for another 2 hours at a simmer till beans are soft.