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Rinse and drain the beans and place them within the backside of a big (7- to 8-quart) gradual cooker. Nestle the ham bone/hock/shank within the middle, and add the carrots, celery, and garlic on high. Rigorously pour the hen broth over the elements within the gradual cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and scorching pepper sauce. Cowl and prepare dinner on low for 7 to 9 hours or till the beans are tender.
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Take away the ham bone/hock/shank. Pull any ham meat from the bone, shred, and put aside; discard the bone and any fats or cartilage. Use an immersion blender to puree simply sufficient of the soup to provide it a creamy consistency, leaving many of the beans entire. Stir the shredded ham (from the bone) into the soup, together with any extra diced ham you’d like so as to add. Permit to prepare dinner for a number of extra minutes till simply heated by.
