INGREDIENTS:
1 pound dried Great Northern or navy beans, carefully examined
1 large smoked ham bone, ham hock, or ham shank
Approximately 6 ounces (2 cups) shredded, julienned, or diced carrots
1 medium stalk celery, thinly sliced
4 cloves garlic, finely minced
7 cups low-sodium chicken broth or stock
2 bay leaves
1 tablespoon dried parsley
1/2 teaspoon celery salt
1/2 teaspoon dry mustard powder
Freshly ground black pepper
Several dashes of hot pepper sauce, such as Tabasco
1 to 2 cups additional diced ham (optional)
INSTRUCTIONS:
Rinse and drain the beans before placing them in the bottom of a large (7- to 8-quart) slow cooker. Nestle the ham bone, hock, or shank in the center, and add the carrots, celery, and garlic on top.
Carefully pour the chicken broth over the ingredients in the slow cooker, then sprinkle with bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce.
Cover and cook on low for 7 to 9 hours or until the beans are tender.
Remove the ham bone, hock, or shank. Pull any ham meat from the bone, shred it, and set it aside; discard the bone and any fat or cartilage.
Use an immersion blender to puree just enough of the soup to achieve a creamy consistency, leaving most of the beans whole.
Stir the shredded ham (from the bone) into the soup, along with any additional diced ham you’d like to add. Allow it to cook for a few more minutes until just heated through.