Rinse your pre-soaked navy beans thoroughly under cold water. If you didn't soak them overnight, use the quick soak method: bring beans to a boil in plenty of water, boil for 5 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.

Add the rinsed beans, ham hock (or diced ham), chopped onion, diced carrots, diced celery, minced garlic, chicken or ham broth, dried thyme, bay leaf, and black pepper to a 6-quart or larger slow cooker.

Stir gently to combine all ingredients. Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 3.5-4 hours, until the beans are very tender and the ham is easily shreddable.

Carefully remove the ham hock (if used) and bay leaf from the slow cooker. Discard the bay leaf. Once cool enough to handle, remove the ham meat from the bone, discarding the bone, skin, and any excess fat. Shred the ham meat and return it to the slow cooker. If you used diced ham, simply stir it.

Taste the soup and season with additional salt and pepper as needed. Remember that ham can be salty, so add salt cautiously. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve warm with crusty bread.