Ingredients
• 1 lb Dried navy beans or Great Northern beans, rinsed and picked over
• 8 cups Water or chicken broth
• 1 ham bone or 2 cups diced cooked ham
• 1 large Onion, diced
• 2 medium Carrots, sliced into rounds
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 1 teaspoon Dried thyme
• 1/2 teaspoon Cracked black pepper
• Optional: A pinch of red pepper flakes for a tiny hint of heat
Preparation
1. The Soak: For the best texture, soak your dried beans in water overnight. Drain and rinse them before adding them to the pot. (For a “quick soak,” boil the beans for 2 minutes, then let them sit for 1 hour before draining).
2. Combine: Add the beans, diced ham (or ham bone), onion, carrots, celery, and garlic to your slow cooker.
3. Liquid & Seasoning: Pour in the 8 cups of broth or water. Stir in the thyme and black pepper.
4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours. The soup is done when the beans are completely tender.
5. The Finishing Touch: If you used a ham bone, remove it from the pot, shred any remaining meat off the bone, and stir it back into the soup.
6. Creamy Trick: For a thicker soup, take a wooden spoon and mash a few of the beans against the side of the pot, then stir them back in.