Slow Cooker Ham and Bean Soup

10 ounces 13-bean soup mix (I used Bob’s Red Mill)

1 ham bone

3 cups cubed cooked ham

2 cups chicken stock

2 cups water

1 medium onion, diced

2 carrots, diced

2 cloves garlic minced

1 14.5-ounce can diced tomatoes

1/2 teaspoon freshly ground black pepper

1 teaspoon chili powder

1/2 teaspoon salt

1 bay leaf

Place 13-bean soup mix into a large bowl and cover with several inches of cool water; soak in refrigerator overnight. The next morning, drain and rinse. Place bean mix and all remaining ingredients into the slow cooker. Give it a mighty stir, cover, and cook on low for 8-10 hours. This soup will keep in the fridge for up to three days and the flavors improve with age.