Ham and Chickpea Slow Cooker Soup

Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.

Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.

Cook on Low for 8 hours.

Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.

Cook on Low for 1 hour. Turn to High and cook for 1 more hour.