Slow Cooker Smoky Ham and White Bean Soup

Directions

1. Trim and rinse leeks. Cut leeks, carrots, and celery into 1/2-inch dice. Mince garlic. (Pro Tip: Trim roots and dark green ends of leeks. Split leeks lengthwise, then rinse in a bowl of water (or under the faucet) to release any dirt.)
2. Heat olive oil in a large frying pan over medium heat. Add leeks, carrots, and celery and cook, stirring, until softened, about 6 minutes. Add garlic and cook until fragrant, 2 minutes.
3. Rinse beans in a fine strainer, and pick through to remove any stones. Add beans to a 6- to 8-qt. slow cooker along with vegetables, bay leaf, salt, pepper, thyme, chicken broth, water, and ham hock; stir.