Step 1: Begin by rinsing the beans under cold water and sorting them to remove any debris. If you prefer a softer texture, soak the beans overnight in cold water.

Step 2: In the morning, drain the beans and add them to the slow cooker along with the diced ham, sliced carrots, celery, onion, minced garlic, and bay leaf.

Step 3: Pour in the chicken broth, making sure everything is submerged. Sprinkle in the thyme, salt, and pepper. Stir everything together to combine.

Step 4: Set your slow cooker to low and cook the soup for 8-10 hours, or until the beans are tender and the flavors have melded together.

Step 5: Before serving, remove the bay leaf. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and enjoy with crusty bread or a side salad.