# What You'll Need:
→ Beans & Legumes
01 - 1 pound dried Great Northern beans, rinsed and sorted
→ Meats
02 - 1 meaty ham bone or 2 cups diced cooked ham
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Liquids
07 - 8 cups low-sodium chicken broth
08 - 2 cups water
→ Herbs & Spices
09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - Salt to taste
# Method:
01 - Rinse and sort the dried beans to remove debris. Soaking overnight is optional but will reduce cooking time and produce softer beans.
02 - In a 6-quart or larger slow cooker, combine beans, ham bone or diced ham, chopped onion, diced carrots, diced celery, and minced garlic.
03 - Pour in chicken broth and water. Add bay leaves, dried thyme, and ground black pepper. Stir gently to combine all ingredients.
04 - Cover and cook on low setting for 8 hours until beans are tender and flavors have melded together.
05 - Remove ham bone if used. Shred any meat from the bone and return it to the soup. Discard the bone and bay leaves.
06 - Taste the soup and adjust salt as needed, being mindful that ham is naturally salty.
07 - Ladle soup into bowls and serve hot, optionally garnished with fresh parsley.
