Ingredients
- 1 pound dried great northern beans
- 1 carrot peeled and diced
- 1 small onion finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 2 cups diced ham
- 1 bay leaf
- 8 cups chicken broth
- Salt and pepper to taste
Instructions
- Rinse the dried beans in a colander and pick through them for any small stones or shriveled beans.
- Combine the beans, diced carrot, chopped onion, chopped celery, minced garlic, diced ham, bay leaf, and chicken broth in the bowl of your slow cooker.
- Cover and cook on high for 6 hours or on low for 8 hours, until the beans are completely tender.
- Remove the bay leaf and season with salt and pepper before serving.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
