Navy Bean, Ham And Potato Soup - cooking recipe

Ingredients

1 lb dried navy beans
1 large smoked ham hock
1 cup chopped ham
3 garlic cloves, minced
3 carrots, chopped
3 stalks celery, thinly sliced
1 large onion, chopped
3 large potatoes, peeled and cubed
1 tablespoon fresh thyme
1 teaspoon sea salt
1/2 teaspoon pepper
5 cups water, to cover all contents

Preparation

Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it. Be careful with the salt, I add sparingly to compensate for the ham hock and the additional diced ham. Cover crock pot, cook on high for 3 hours, turn to low for 6 hours or more. I remove the ham hock, cut the meat off, cutting away the fat it in the process and place remaining meat back into the pot.