Grandma B's Bean Soup
My grandma's ham and bean soup is an ancient family recipe. It's best cooked in a slow cooker. The longer it cooks, the better it tastes.
dry navy beans
1
pound
water, or as needed to cover soaked beans
2
quarts
cubed cooked ham
2
cups
potatoes, peeled and diced
2
medium
carrots, peeled and shredded
3
celery, sliced
3
stalks
onion, diced
1
medium
 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
  Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
  Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.
