1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups reduced-sodium vegetable broth
1 cup chopped yellow onion (1 small onion)
½ cup chopped peeled carrot (2 carrots)
½ cup chopped celery (3 celery stalks)
1 garlic clove, minced
1 bay leaf
½ teaspoon black pepper
1 large, meaty roasted ham bone
- Step 1 Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine.
- Place ham bone in center of mixture.
- Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle.
- Return any ham meat to soup.