# 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
# Directions:
01 - Rinse and sort the dried beans to remove debris. Soaking overnight is optional but recommended for softer beans and reduced cooking time.
02 - In a 6-quart or larger slow cooker, combine beans, ham bone or diced ham, onion, carrots, celery, and garlic.
03 - Pour in chicken broth and water. Add bay leaves, thyme, and black pepper. Stir gently to combine.
04 - Cover and cook on low setting for 8 hours, until beans are tender and flavors have melded together.
05 - Remove ham bone from the slow cooker. Shred any meat from the bone and return it to the soup. Discard the bone and bay leaves.
06 - Taste the soup and adjust seasoning with salt as needed. Serve hot, optionally garnished with fresh parsley.
