Start by rinsing your dried navy beans under cool water. Spread them out and remove any small stones or damaged beans. You do not need to soak them overnight if you are cooking on low for a long time, but if you prefer softer beans more quickly, you can soak them for 6–8 hours and drain before using.

In a small skillet over medium heat, warm the olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the onion becomes translucent and slightly soft. Stir in the garlic and cook for another 30 seconds.

This extra step adds depth. It wakes up the vegetables and makes the final flavor richer. If you are in a rush, you can skip this and add everything directly to the crockpot, but I personally love taking those few extra minutes.

Add the rinsed beans to the bottom of the crockpot. Place the diced ham and ham bone (if using) on top. Add the sautéed vegetables, bay leaf, thyme, black pepper, and smoked paprika.

Pour in the chicken broth and water. The liquid should fully cover the beans by about an inch. If it does not, add a little more water.

Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours. I almost always choose LOW. The long, gentle cooking time allows the beans to become creamy and the ham to release its smoky flavor into the broth.

Resist the urge to lift the lid too often. Every time you open it, heat escapes and cooking slows down.

Once the beans are tender, remove the bay leaf and ham bone. If you used a bone, shred any remaining meat and return it to the soup. Taste and adjust with salt as needed.

If you like a thicker soup, mash a cup of beans against the side of the crockpot and stir them back in. This naturally thickens the broth without flour or cream.

And just like that, dinner is ready.