Rinse and soak the dried navy beans under cool running water. Soak overnight or use the quick soak method.

In a skillet, heat olive oil over medium heat. Sauté diced onion, carrots, and celery for 5–7 minutes, then stir in minced garlic and cook for 1 more minute.

In the crockpot, combine soaked beans with sautéed vegetables, add ham bone or diced ham, broth or water, thyme, bay leaf, and black pepper.

Cover and cook on low for 8 hours or high for 4 hours until beans are tender.

Adjust seasoning with salt if needed. Remove ham bone, shred meat, and return to the soup.

Stir and serve the soup hot, preferably with crusty bread.