Easy Navy Bean Soup

2 cups dry navy beans
6 cups of water
1/2 cup carrots, chopped
1 cup ham, chopped (you can use a leftover ham bone too)
1 medium onion, chopped
salt and pepper to taste

Soak beans overnight; drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.