Bean Soup Print
20 ounces dry navy beans or other varied beans (soak overnight)
1.5 quarts water
1 pound lean, boneless ham, cut into cubes
1 tsp salt
1 tsp pepper
1/2 cup celery leaves
2 medium onions, chopped
3 large carrots, chopped
1 bay leaf (optional)

Drain the soaked beans. Combine all ingredients in crock-pot.
Cover and cook on low 8 to 10 hours.
NOTE: add extra 1 & 1/2 cup water and cook for the maximum amount of time if you didn't soak the beans overnight (it is recommended that you do take the time to soak them however).
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