6 cups water
1. Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
2. 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 rosemary, thyme, paprika, and some freshly ground pepper.
3. Add six cups of water to the slow cooker and stir 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.
4. After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking until it reaches the level that you prefer.