Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
Place the beans in a 6 quart soup pot and add 12 cups of water. Bring to a boil over high heat, then cover and reduce to a simmer. Cook for 1 hour.
While the beans are cooking, prepare the vegetables. Dice the onion, celery, carrot, and potatoes into 1/4? pieces.
After cooking the beans for 1 hour, add the carrot, onion, celery, potato, and corn into the pot.
Bring to a boil, then cover and simmer for 1.5 – 2 hours, or until beans are tender.
When the beans are tender, turn the heat to low and stir in the heavy cream along with Hurst’s ham flavor packet and Old Bay seasoning. Add salt and pepper to the soup to taste.
Sprinkle each bowl with bacon and green onions as desired.