2 lbs. dry Navy beans
4 qt. water
2 lb. meaty ham bones
1 tsp. pepper
1/2 tsp. thyme
1 c. chopped onion
2 bay leaves
1/2 to 1 garlic powder
1/2 c. celery leaves, chopped
1 c. chopped raw carrots
1/4 to 1/2 c. chopped fresh parsley or 1 tbsp. dry parsley

Soak beans overnight. Put all ingredients in 5-quart crock pot. Cover with lid. Cook on high 6 to 8 hours. After about 3 hours of cooking, mash beans lightly as this makes the soup thicker. May add more water to desired thickness. Good served with corn bread. Serves 8.