Step 1

(recommended) Soak beans overnight in 8 cups water. Then drain and discard the liquid. See footnote for unsoaked beans.

Step 2

Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a slow cooker.

Step 3

Add enough WATER to cover the beans by 1 inch.Note: You can always add more water later if you like ham and beans with extra broth.

Step 4

Set the slow cooker on LOW heat for 6 hours.*ATTN: Timing may vary. Please see recipe footnote about final cook time.

Step 5

At around the 5 hour mark, stir in CARROTS and continue cooking another hour (or more as needed) until carrots and beans are soft to your liking.

Step 6

When beans are done, transfer ham bone out of the pot and strip any edible ham from it. Sift and discard any small bone pieces or gristle from the soup.

Step 7

If you like a creamier soup, mash some of the beans to thicken the broth. Add shredded ham back to the cooker and serve warm.