Navy Bean And Ham Soup

I am so glad I tried this recipe to use up my Easter ham. It's a keeper!

1 pound dried navy beans, soaked overnight
6 cups chicken broth
leftover Easter ham bone/ham
onion finely diced (use to your liking)
2 large carrots, finely diced (about 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
3/4 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

Combine all the ingredients in a slow cooker. Cook, covered, until the beans are tender, 8 hours on low. Uncover and cook for 1 hour more.

Transfer the ham bone to a cutting board. Remove all the meat and fat from the bone; chop the meat into pieces and return it to the slow cooker. Serve hot.