If using dry beans, soak navy beans in water overnight. Make sure the water is above the beans by a couple inches as they will expand. Drain the water and replace the water. Drain the water and place the beans into the slow cooker. Replace the water with the chicken stock.

If using canned beans, add the canned beans into the pot. Add the chicken stock. Mix additional water to give 2 inches above the beans (if needed).

Add the ham, celery, carrots, onions, garlic and black pepper.

Stir and allow to cook for 6-8 hours on low.

Mash a few of the beans with a potato masher. This will help thicken the soup.