1-Getting started with crockpot navy bean and ham soup is straightforward and fun, beginning with prepping your ingredients. First, rinse and pick over 1 pound of dried navy beans to remove any debris, then decide if you’ll soak them overnight for faster cooking it’s optional but helpful. Next, chop your veggies: shred or dice 2 cups of carrots, slice 1 medium rib of celery, and mince 4 cloves of garlic to add fresh flavors.

2-Once prepped, layer everything into your 7- to 8-quart slow cooker: add the beans, ham bone or hock, carrots, celery, garlic, 7 cups of low-sodium chicken broth, 2 bay leaves, 1 tablespoon dried parsley, ½ teaspoon celery salt, ½ teaspoon dry mustard powder, black pepper to taste, and a few dashes of hot pepper sauce. If you like extra ham, stir in 1 to 2 cups of diced ham at this point for more protein.

3-Set the slow cooker to low for 7 to 9 hours or high for 4 to 5 hours, letting the ingredients meld into a creamy, hearty soup. After cooking, carefully remove the ham bone, shred any meat from it, and discard the bones and fat. Then, partially puree the soup to get that ideal creamy texture while leaving most beans whole, stir the shredded ham back in, and heat through for serving.