Start off by adding Navy Beans to a pot of water and boil for 10 minutes. ( doesn't matter how much water since you will be draining them and not using this water )

While beans are boiling mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add olive oil, garlic, onion, celery, and carrots to a large slow cooker.

Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.

Add six cups of water to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.

After 8 hours, stir the soup and mash the beans slightly just to thicken up the soup to your desired consistency.

You will need to add some salt at this point to make the flavors pop.

Starting with just a ½ tsp, add salt to your liking. I used about 1 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.