Add beans, spices, ham bone, onion and water to your slow cooker. (I used a 6 quart insert)
Cook on low for about 7-8 hours.
Remove ham bone and bay leaf. Stir in chopped ham. Continue to cook for another 30 minutes to an hour. (This will give you time to make your cornbread!)
For a thicker soup, remove a cup or so of the cooked beans. Mash them then stir them back into the pot.
Store leftover in an airtight container in the refrigerator for up to a week. Freeze for longer storage.
Notes
*Navy beans, cannellini beans and other small white beans also work well. Think of 7-8 hours as a minimum, 8-10 hours is okay as well.