1/2 pound navy beans (about 1 cup)
4 cups water
1 cup diced onion (about 1 small or 1/2 large onion)
2 cloves garlic, minced
1 teaspoon olive oil
2 stalks celery, diced
1/4 cup minced parsley, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram or oregano
fresh lemon wedges for serving, optional
Sort and rinse the beans and add to slow cooker with the water.
Combine onion, garlic and oil in a small bowl and microwave 30-45 seconds to soften. This gives a better flavor without needing to saute the onions on the stove. Add the onions to the crock.
Add celery, spices and most of the parsley (reserve 2 tablespoons)
Cook on low for 8-10 hours until beans are very soft. Roughly mash the beans up to thicken the soup.
Add remaining parsley and serve with lemon wedges if you like.
To serve more, double the ingredients and follow the rest of the instructions as written