1-First, rinse and drain 1 pound of dried Great Northern beans to remove any debris, then place them in the slow cooker along with the large smoked ham bone.

2-Next, add the vegetables: 2 cups of shredded carrots, 1 medium sliced celery rib, and 4 cloves of minced garlic for that fresh crunch and zing.

3-Pour in 7 cups of low-sodium chicken broth to cover everything, then sprinkle on the seasonings 2 bay leaves, 1 tablespoon dried parsley, ½ teaspoon celery salt, ½ teaspoon dry mustard powder, ½ teaspoon black pepper, and a few dashes of hot pepper sauce.

4-Optionally, stir in 1 to 2 cups of diced ham for extra meatiness.

5-Set the slow cooker to low and let it cook for 7 to 9 hours until the beans are tender; if you’re in a rush, high for 4 to 5 hours works too (I do this when my schedule is crazy).

6-Once done, remove the ham bone, shred any meat from it, discard the bone and fat, then return the shredded meat to the soup.

7-Partially puree the soup with an immersion blender to get that creamy texture while keeping most beans whole, then stir in any additional diced ham and heat through before serving.