Bean and Ham Soup
4:29 AM6 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.
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