Crockpot-add all ingredients except for the olive oil and cook on low for 6-8 hours.
Instant Pot--Saute onions, peppers, and garlic, then add other ingredients and cook for 20 minutes and naturally release for another 20 minutes.
In a large dutch oven over medium heat, add the olive oil, onions, and peppers. Cook for 3-5 minutes until the onions and peppers start to soften. Add the garlic and cook for another minute, being careful not to burn the garlic.
Add the beans, chicken stock, seasonings, and ham. Bring the soup to a boil and then reduce heat to low and cover. Cook for 2 hours, stirring occasionally. Serve warm.