Slow Cooker Navy Bean Soup With Kielbasa

Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 1  lb dried navy beans
• 1 -2  teaspoon table salt, divided
• 2  tablespoons olive oil
• 4  garlic cloves, minced
• 1  medium onion, diced
• 1⁄2 lb carrot, sliced into thin rounds
• 4  celery ribs, sliced
• 1  bay leaf
• 1  teaspoon dried rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon  smoked paprika
• 1  teaspoon fresh ground black pepper
• 14 -16  ounces kielbasa, sliced 1/2-inch thick
• 6  cups water

Directions

1. Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt.
2. Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours.
3. Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.