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(Recommended) Soak the beans overnight in 8 cups of water, then drain and discard the liquid. Alternatively, you can use unsoaked beans.
Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a 5-quart slow cooker.
Add enough WATER to cover the beans by 1 inch. You may need to add more during the cooking cycle.
Set the slow cooker on LOW for 6 hours (for soaked beans) or 9 hours (for unsoaked beans).Note: Timing may vary; see the footnote about the final cook time.
During the last hour of cooking, stir in the carrots and continue cooking until both the carrots and beans are tender.
Once the beans are done, remove the ham bone and strip any edible ham from it. Discard any bones or gristle.
For a creamier soup like you see in some of my recipe photos, use a potato masher to mash some beans in the pot to thicken the broth. Add the shredded ham back to the soup and serve warm.
To store, cool the leftovers to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.