Soak the beans in a large amount of water for at least three hours, or bring them to a boil and then let them sit in the hot water for 30 minutes.
Drain beans. Simmer them in the broth with a cup or two of water and the bay leaves added.
Cook bacon in a pan. Remove the bacon from the pan, add butter to the bacon drippings and saute onions and carrots until soft. Add garlic and cook a minute or two more.
Add the onion mixture and the seasonings to the bean mixture. Chop the bacon small and add it as well. Continue to simmer, adding water as needed. Soup is done when the beans are tender.
