Crock-Pot Navy Bean Soup - cooking recipe

Ingredients

1 1/2 c. dry navy beans
5 c. water
1 carrot, finely chopped
1/4 c. celery, finely chopped
1 small onion, finely chopped
1 3/4 lb. ham hock
1/2 tsp. salt
dash of pepper

Preparation

Soak beans for 12 hours and drain.
Place all ingredients in a 2-quart crock-pot or slow cooker.
Cook for 15 hours on low setting.
Remove ham hock and discard skin, fat and bone.
Cut meat in small pieces and place in soup.
Beans can be mashed if desired.