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Heat oil in a large skillett over medium-high heat. Add onion, carrot and celery. Sauté for 10 minutes.
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Add garlic and sauté for 1 minute.
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Transfer to a crockpot
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Add chicken stock, water, diced ham, ham shank, oregano, bay leaf and 2 cans of beans. Cover and cook on low for 4-6 hours
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Half way through mash remaining can of beans with a potato masher until thick and creamy. Stir into soup mixture; blend well.
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Discard ham shank and bay leaf before serving.