1 lb dry navy beans
2 carrots shredded
3 garlic cloves minced
1 small-medium onion chopped
2 ham hocks or chopped up ham
1 teaspoon salt
13 whole peppercorns
5-6 cups water
2 teaspoons chicken bullion
Rinse and sort beans. Place in stock pot with 6-8 cups cold water. Cover; let set overnight 6-8 hours. Drain off water and rinse. OR place beans in 6-8 cups of water bring to a boil. Turn off heat, cover and let set for one hour. Drain and rinse beans.
Put beans in a crock pot. Add all other ingredients. Cover and cook on high 6-8 hours. Remove ham hocks and pick off meat. Place meat back into soup. (If you just used chopped ham pieces you won’t have to do this step.)
Serve with big hunks of homemade bread and enjoy!