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Slice carrots & celery; chop onion.
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In large bowl, mix together carrots, celery, onion, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.
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Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)
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Add 1 bay leaf to each bag; seal and freeze.
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Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot. (Optional!)Serve with crusty bread.