Rinse the navy beans under cold water and remove any debris or stones. Soak overnight, strain and discard the water.
In a large slow cooker, combine the navy beans, ham bone, ham, diced onion, diced carrot, minced garlic, mustard, paprika, and black pepper.
Add the broth. Stir well to combine all the ingredients.
Cover the slow cooker with its lid and cook the soup on low heat for 6 hours. Cooking times may vary depending on your slow cooker.
Once the beans are tender, carefully remove the ham bone from the soup. Use a pair of forks to shred any remaining meat from the bone and add it back to the soup for extra flavor.
Add the Kale just before serving. Taste and adjust seasoning
Ladle the hot ham and bean soup into bowls and garnish each serving with freshly chopped parsley, cheese, or green onions.
