Ham and Navy Bean Soup

Melt butter over medium-high heat in a large skillet and add carrots, celery and onions. Cook for about 5 minutes stirring frequently and then add garlic. Continue cooking for another 5 minutes, stirring frequently (you do not want the veggies to burn).

Meanwhile, rinse and sort through the dry beans checking for dirt/rocks and bad beans then add them into a medium-sized crockpot and stir in the ham and veggies. Add the chicken broth and water, cover and turn crockpot on high for 1 – 1 1/2 hours. Then turn to low for 2 more hours (or cook on low for 8 hours). Season with salt and pepper before serving.