Sort beans and place in a large pot.

Cover with cold water and soak overnight, or bring to a boil for 3 minutes, then cover, remove from heat, and let sit undisturbed for one hour.

Drain bean water.

Add beans to a pot with 7 cups of water.

Add ham bone, diced ham, minced onion, salt, ground black pepper, and bay leaf to the pot.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 90 minutes, stirring and skimming occasionally.

Adjust cooking time as needed until beans are soft and tender.

Add sliced carrots and celery.

Cook for about half an hour.

Remove the ham hock from the pot.

Let the ham hock cool.

Remove the meat from the ham hock.

Add the ham hock meat back to the pot.