If using dried beans, rinse them and check for any debris. Soaking overnight is optional but can help reduce cooking time and improve texture.

Expert Tip: If you forget to soak the beans, don’t worry—slow cooking handles them well. Just expect slightly longer cooking time.

Place the beans in the bottom of the crockpot. Add diced onion, carrots, celery, garlic, and any optional vegetables you’re using.

Nestle the ham bone into the pot or sprinkle diced ham over the top.

Pour in the chicken broth, then add bay leaves, dried thyme, parsley, and a light pinch of salt and pepper.

Remember to go easy on the salt at the beginning—ham can release plenty of salt as it cooks.

Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beans are soft and the ham is falling off the bone.

As the soup cooks, the broth thickens naturally and becomes creamy as the beans break down.

Once everything is tender, remove the ham bone and discard it. Shred any meat and return it to the crockpot.

Taste the soup and adjust seasoning with additional salt, pepper, or herbs.

If you want a slightly thicker texture, lightly mash some of the beans with a spoon and stir.

Serve hot with crusty bread, cornbread, or a simple side salad. Garnish with fresh parsley or cracked black pepper.

This soup is even better the next day as the flavors continue to deepen.