Rinse and sort the navy beans.

Cover them with 6 cups of water and bring to a boil.

Boil for 3 minutes, then remove from heat.

Cover and let stand for 1 hour.

Drain and rinse the beans.

Preheat the oven to 350°F (175°C).

Spray a Dutch oven with vegetable cooking spray.

Add chicken, kielbasa, garlic, onion, and celery.

Sauté until lightly browned.

Add the soaked beans, carrots, parsley, dry white wine, tomato sauce, dried thyme, salt, pepper, seasoning salt (if using), and 4 cups of water to the Dutch oven.

Bring the mixture to a simmer over medium heat.

Once simmering, cover the Dutch oven and transfer it to the preheated oven.

Bake for about 1 hour, or until the beans are tender and the flavors have melded together.

Stir occasionally and check the seasonings.

Add chicken bouillon if desired.

Serve hot, garnished with additional chopped parsley if desired.