Begin by rinsing 1 pound of dry navy beans under cold water. Cover the beans with water in a stockpot and bring to a boil. Allow to boil for 10 minutes to remove impurities, then drain and set aside.

While beans boil, prepare your vegetables: dice 1 medium onion, mince 4 cloves of garlic, and slice 4 stalks of celery and ½ pound of carrots.

In your slow cooker, add 2 tablespoons of extra virgin olive oil, followed by minced garlic and diced onion. Toss in the sliced celery and carrots, and stir in the sorted navy beans, 1 bay leaf, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon black pepper, and 1½ teaspoons sea salt.

Pour 6 cups of chicken stock into the slow cooker, ensuring all ingredients are submerged. Stir gently to mix flavors and cover with lid.

Set your slow cooker on low heat and let the soup cook for 8 hours, or on high for 4 to 5 hours.

Once cooking is complete, stir the soup and use a potato masher to slightly mash some beans for a thicker texture if desired. Remove the bay leaf and taste, adjusting seasoning as needed.