Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse.
In large pan heat oil and sauté celery, carrots, and onions until tender.
Add garlic and cook additional minute.
Transfer to slow cooker.
Add ham bone, tomatoes, beans, savory or thyme, bay leaf and pepper.
Cover with chicken stock,
Place on low setting for 8 hours or 3 on high.
Remove bay leaf and hocks. Shred any meat on bones and add to ham.
Use stick blender to thicken stock a bit.
Add ham and salt if needed.