A comforting and flavorful soup made with navy beans and ham, perfect for chilly days.
Rinse the dried navy beans under cold water and remove any debris.
Soaking the beans overnight can reduce cooking time and improve texture.
Dice the onion and celery into small pieces.
Uniformly sized pieces ensure even cooking.
Place the beans, onion, celery, ham hock, sage, bay leaf, garlic, black pepper, and chicken broth into the slow cooker.
Layer the ingredients evenly for consistent flavor distribution.
Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Avoid lifting the lid during cooking to maintain a steady temperature.
Remove the ham hock, discard the fat and bones, and shred the meat.
Use two forks to easily shred the meat.
Return the shredded ham to the soup and stir well.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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