Slow-Cooker Ham Bone Bean Soup

1.Heat the olive oil in a large skillet over medium heat and sauté the onion, carrots, and celery for 5 to 7 minutes until softened, then add the minced garlic and cook for another minute until fragrant.

2.Place the rinsed dried navy beans and the ham bone into the basin of a 6-quart slow cooker.

3.Add the sautéed vegetable mixture, dried thyme, bay leaves, salt, and pepper to the slow cooker.

4.Pour the chicken broth and water over the ingredients, ensuring the beans are fully submerged.

5.Cover and cook on the low setting for 8 hours or on high for 4 to 5 hours, until the beans are tender and the meat falls easily off the ham bone.

6.Remove the ham bone from the pot, discard the bone and any excess fat, shred the meat into bite-sized pieces, and return the meat to the soup.

7.Stir the soup well, adjust seasoning if necessary, and serve hot garnished with fresh chopped parsley.