Ingredients:

  • 1 lb dried navy beans
  • 1 ham bone (approx. 1.5 lbs)
  • 8 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 yellow onion, diced
  • 3 carrots, sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika

Instructions:

  1. Rinse the sorted dried beans under cold water. Soak them overnight in a large bowl of water or perform a quick soak by bringing them to a boil for 2 minutes and letting them sit for one hour. Drain and rinse thoroughly. Note: This prevents digestive issues and ensures even cooking.
  2. Place the soaked beans, ham bone, diced onion, carrots, celery, and garlic into the slow cooker.
  3. Stir in the thyme and smoked paprika. Note: Adding spices now allows them to infuse the oil and broth.
  4. Pour the 8 cups of vegetable broth over the mixture and add the bay leaves.
  5. Cover and cook on Low for 8 hours until the beans are tender and the meat pulls away from the ham bone. (If you're in a rush, you can use High for 4 hours, but Low gives a more tender result).
  6. Remove the ham bone and bay leaves. Note: Use tongs to carefully lift the bone out.
  7. Use a potato masher to crush about 1 cup of the beans directly in the pot. Until the broth looks thickened and slightly cloudy.
  8. Stir in the apple cider vinegar and fresh baby spinach. Note: The heat of the soup will wilt the spinach in about 2 minutes.
  9. Stir in the salt and black pepper. Note: Taste first! The ham bone often adds plenty of salt on its own.