Crock Pot Ham and Bean soup

Growing up, my mother would make ham and bean soup from the leftover ham from our huge family Easter dinner.  I used to hate it, but now I have I fond regard for anything from Grandmas kitchen, is frugal, and uses any leftovers to minimize waste.  This is technically what Grandma calls "US Senate Bean Soup."  There's a reason this has been on the menu of the US Senate restaurant every day since 1901.

Ingredients:

1/2 - 1 lb navy beans (depending on how "bean-y you like your soup)

Leftover ham bone, 1 lb pork neck, or smoked ham hocks

Leftover ham, or about 1 c ham, if wanted

2 potatoes, diced very small, or 1 c leftover mashed potatoes

1 onion

3 celery stalks, optional

3 carrots, optional

2 cloves garlic

1 bay leaf

1/4 c Italian seasoning

salt and pepper to taste

7 c water

Directions:

1. Soak beans in water over night

2.  Put all ingredients in crock pot

3. Cook on low for 9-11 hours.

4.  Remove Pork from crock pot, removing meat from bones and chopping meat into bite size pieces.  Throw away bones.