Navy Bean Soup

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2 1/4 cups dried navy beans (about 1 pound)

6 cups warm water

1 small yellow onion, peeled

3 whole cloves

2/3 cup chopped celery

3 thyme sprigs

3 parsley sprigs

3 smoked ham hocks (about 1 1/3 pounds)

1 bay leaf

3 cups chopped kale

2 cups (1/2-inch) cubed peeled Yukon gold potato

1 1/2 cups chopped Vidalia or other sweet onion

2/3 cup thinly sliced carrot

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

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