Crockpot Navy Bean and Ham Soup

Recently we ate at Marie Callender's and I had their super yummy navy bean soup (it's the Saturday soup of the day) and cornbread. I've been wanting to recreate that meal ever since I had it. SO. I looked at a bunch of different recipes on the internet and combined the ingredients I thought would make it taste most like Marie Callender's and also I wanted it to work in the crockpot. So here's what I came up with and guess what?? It totally tasted like the Marie Callendar navy bean soup. Awesome result. And it's a great healthy meal that my family enjoyed.

Crockpot Navy Bean and Ham Soup

1 lb. navy beans
3 cans low sodium chicken broth
1, 14.5 oz can diced tomatoes, with juices
4 tablespoons dried chopped onion
2 large carrots, diced
2 stalks celery, diced
1/2 teaspoon crushed bay leaves
1 teaspoon garlic powder
2 teaspoons cider vinegar
2 ham hocks/slices of ham shanks
1 1/2 cups diced ham (I used a 12 oz package Hormel diced ham)
3 tablespoons Carnet Foods Ultra Gel (optional)

In a large pot soak beans overnight in water making sure that beans are covered by at least 3 inches of water.

Drain and rinse beans. Put in rinsed beans in crockpot. Add chicken broth, diced tomatoes with juices, dried onion, carrots, celery, bay leaves, garlic powder and cider vinegar. Stir. Add ham hocks and ham and stir. Cook on high for 7-8 hours. Remove ham hocks and discard. Whisk in Ultra Gel if desired. Remove about 1 1/2 cups of the soup and blend in a blender. Add back to the soup in crockpot to thicken. Salt and pepper to taste. It may not need any salt at all. Serve with corn bread.