Slow Cooker Ham and Bean Soup Recipe

Ingredients: 1 pound dried navy beans, 1 ham hock, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 1 teaspoon dried thyme, 1 bay leaf, 6 cups chicken broth, salt and pepper to taste, 1 cup diced ham (optional). Instructions: rinse and sort the navy beans, removing any debris. place the beans in the slow cooker. add the ham hock, chopped onion, carrots, celery, minced garlic, thyme, and bay leaf. pour in the chicken broth, ensuring the ingredients are covered. stir gently to combine. cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender. once cooked, remove the ham hock and bay leaf. shred any meat from the ham hock and return it to the soup, along with the diced ham if using. stir well. season with salt and pepper to taste. if the soup is too thick, add a bit more broth or water to reach your desired consistency. serve hot with crusty bread or crackers. makes about 6-8 servings. store leftovers in the refrigerator for up to 4 days or freeze for longer storage.