Step-by-Step Instructions

• Begin by rinsing the dried navy beans under cool running water to remove any debris. You can opt for an overnight soak or use the quick soak method by boiling the beans in water for 2 minutes, then covering and letting them sit for one hour. Afterward, drain the beans and set them aside.
• In a skillet, heat the optional olive oil over medium heat. Add the diced onion, diced carrots, and diced celery, sautéing for about 5–7 minutes until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
• In your crockpot, combine the soaked and drained beans, the sautéed vegetable mixture, and the ham bone or diced ham. Pour in the chicken broth or water, and add the dried thyme, bay leaf, and black pepper. Gently stir everything together.
• Cover the crockpot with its lid and set it to low to cook for 8 hours or high for approximately 4 hours.
• During the last 30 minutes of cooking, taste the soup for seasoning and add salt as needed. If you used a ham bone, be sure to remove it carefully after cooking, shred any meat, and return the tender pieces to the soup.
• Once the cooking time is up, give the soup a good stir to mix all the ingredients together. Serve the Crockpot Ham and Bean Soup hot, pairing it with crusty bread.