Crockpot Ham & Navy Bean Soup

Make this soup before the heat of summer arrives down south, and it's still cool up north.  Don't worry if you don't have a leftover ham bone--use a ham hock or diced ham steak from your grocery store, it will still be delicious.

WHAT YOU WILL NEED

leftover ham bone from the freezer, thawed

16 ounces dried Navy or Great Northern beans (no need to soak)

64 ounces (8 cups) chicken broth

2 or 3 large carrots, chopped in bite-size pieces

2 stalks celery, chopped in bite-size pieces

3 sprigs fresh thyme

1/3 bay leaf

salt/pepper/garlic powder (maybe a 1/4 tsp of each)

1  14.5-ounce can diced tomatoes

optional:  small diced yellow onion (I don't always add this because sometimes it can make the soup a little sweet)

crockpot

Place ham bone in the crockpot, then the rest of the ingredients.  Cook on low for approx 6 hours.  Vegetables should be tender and ham should be falling off the bone.  If not, let it cook a half hour longer.

Remove the bone (or ham hock) and take all the ham off, chopping into bite-size pieces.  Place ham back into soup and stir, season with salt and pepper to taste, and cook for 1/2 hour more.