6 cups unsalted chicken stock

1 pound dried Great Northern beans, sorted of debris and rinsed

1 bay leaf

1 tablespoon chopped fresh thyme

1 ½ teaspoons kosher salt

½ teaspoon black pepper

3 garlic cloves, chopped (about 1 Tbsp.)

3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)

2 large carrots, cut into 1/2-inch pieces (about 1 cup)

1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)

1 large, meaty ham bone (about 4 lb.)

Stir together chicken stock, Great Northern beans, bay leaf, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.