Rinse beans with cold water and put them a Dutch Oven. Add water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, and discard liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup.