In a very large bowl, soak beans in water overnight. Keep in mind that the beans will roughly double in size.
Drain water and remove any odd-looking or bad beans.
Add beans to crockpot.
Add remaining ingredients to the slow cooker with the exception of the salt. Give it a quick stir.
Cook on low setting for 8-10 hours or until the beans are soft.
If the soup is too thick, add another cup of water + 1 tsp. bullion.
We prefer a chunkier soup, so I always just leave it as is, but if you prefer your soup to be more smooth, you can use a masher or immersion blender to reach desired texture. Either way, it tastes delicious.
I don't usually add any extra salt, but you can add it to taste. The ham and bullion are already salty, so I don't end up needing it most of the time.
Serve hot with a side of crusty bread and enjoy!
Notes: I usually purchase the precooked ham already cubed in the deli section. It makes the recipe even easier.
I also usually leave the veggies a bit chunkier for our family's personal preference. If you prefer a more smooth soup, you can dice your vegetables smaller, mash the beans, or use an immersion blender.