Slow Cooker Navy Bean Soup With Kielbasa

• 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

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.

beans, salt, olive oil, garlic, onion, carrot, celery, bay leaf, rosemary, thyme, paprika, fresh ground black pepper, kielbasa, water

Taken from www.food.com/recipe/slow-cooker-navy-bean-soup-with-kielbasa-506917 (may not work)