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.