In a large dutch oven pot, add in the olive oil, onion and carrot and cook over medium heat for about 10 minutes until carrots are soft and onions are tender.
Add in the ham bone, dried beans, chicken stock, water, crushed tomatoes, bay leaves and all dried spices. Bring the pot to a boil then reduce to simmer and cover and cook for 2 hours, stirring occasionally.
After two hours, check the beans. They may need another 30 minutes until tender. Once beans are tender, add in the diced ham and heavy cream and cook for another 20 minutes until heated through.
Serve warm and enjoy!
Recipe adapted from Dinner at the Zoo.