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Ingredients:
1 pound ham - cut into 1/2" cubes (see note)
2 cups water
1 cup dried navy beans
1/2 cup celery, chopped
1 cup sliced celery
2 medium carrots -- sliced
1/4 teaspoon dried thyme leaves
1/4 cup chopped fresh parsley
Optional: 1 tsp. fresh summer savory
Note: You can also add your ham bone with the meat on it and take it out and shred it before serving the soup. I find this adds extra flavor!
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Combine all ingredients except parsley and summer savory (if using) in the slow cooker and mix well. Cover and cook on low setting for 10 to 12 hours.
Just before serving, stir in parsley and savory - remove your bone and cut up or shred the ham if you are doing it this way.
Recipe submitted by: Brenda Hyde
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