Rinse the dried Great Northern or Navy beans in cold water and soak overnight in a large bowl of water. Drain and set aside.

In your slow cooker, add the chicken stock and soaked beans. Finely dice the carrots, celery, and onion, and add them along with the minced garlic. Sprinkle in the smoked paprika, dried thyme, oregano, rosemary, and bay leaves. Stir to combine.

Add the smoked ham bone or ham hock to the mixture, cover, and cook on high for 6 to 8 hours until beans are tender.

Remove the ham bone, shred the meat, and return it to the soup, stirring to combine.

Taste the soup and adjust seasoning with salt and pepper as needed. Consider mashing some beans for a thicker consistency.

Serve the soup in bowls, garnished with chopped parsley, and enjoy with crusty bread or cornbread.