Crock Pot Navy Bean and Ham Soup

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Leftover ham soup bone with hame on it? This is our favorite way to have leftover ham. 

1 16 ounce bag of Navy Beans, dry
8 cups of Water

Soaked Beans
1 bag of Mirepoix soup blend of frozen veggies (onions, carrots, celery)
7 cups of Water
2 Boullion
1 teaspoon Salt
1/2 teaspoon Thyme
2 pounds of Ham plus Bone or Ham Hocks

• Rince and sort though beans to remove any debris.
• Add beans and water in a large pot with lid.  Allow to sit soak overnight or at least 7 hours.
• Drain and rince soaked beans bright and early the next morning.
• Add soaked beans, veggies, water, boullion, salt, thyme and ham into crock pot.
• Set on high and cook for 10 hours.  Soup should thicken as it cooks. 
• Fish out soup bones and chop up meat that has fallen off the bone.
• Add ham back to the pot.
• Soup is ready when beans are tender and broth is thickened.
• For a nice tough, remove 1/3 cup of beans and puree until smooth.  Stir back in.
• Enjoy!