Frozen beef and frozen chicken 

• 1 pound dried Great Northern OR navy beans, picked over
• 1 large smoked meat bone, meat hock, OR meat shank
• 2 cups (approximately 6 ounces) shredded, julienned, or diced carrots
• 1 medium stalk celery, sliced
• 4 cloves garlic, minced
• 7 cups low-sodium chicken broth OR stock
• 2 bay leaves
• 1 tablespoon dried parsley
• 1/2 teaspoon celery salt
• 1/2 teaspoon dry mustard powder
• Freshly ground black pepper
• Several dashes of hot pepper sauce, such as Tabasco

After rinsing and draining, put the beans in the bottom of a large slow cooker (7 to 8 quarts). Place the carrots, celery, and garlic on top of the meat bone, hock, or shank that is nestled in the middle. Add the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce after carefully pouring the chicken stock over the slow cooker’s contents.

The beans should be soft after 7 to 9 hours of cooking on low with a lid on. Take off the hock, shank, and meat bone. Remove any  meat off the bone, shred it, and put it aside. Throw away the bone, along with any cartilage or fat.

Just enough of the soup should be pureed in an immersion blender to give it a creamy smoothness while keeping the majority of the beans whole. Add any more chopped meat you want to add to the soup and stir in the shredded ham (from the bone). Cook until just heated through, a few more minutes.