1-sort and rinse the beans thoroughly to remove any debris, setting the stage for a clean and flavorful base.

2-combine all the ingredients in your slow cooker and stir well to mix everything evenly.

3-Cook on low for 7-8 hours or on high for 4-5 hours until the beans turn tender and absorb all the savory goodness.

4-remove the bay leaves to avoid any bitter notes in your bowl.

5-If you want a thicker soup, mash some beans against the side of the slow cooker with a wooden spoon or spatula, stir it up, and let it sit for a moment to thicken naturally; this simple trick makes the dish even more satisfying.

6-The soup works great on its own or served over cooked rice with a dash of hot sauce for an extra kick.

7-Throughout the process, keep an eye on the flavors and adjust as needed, like adding a bit more salt or herbs halfway through.

8-try soaking the beans overnight a step that cuts down cooking time and helps with digestibility.

9-adding 1 teaspoon of dried herbs or 2 teaspoons fresh ones can elevate the aroma and taste without much effort.

10-using navy beans as an alternative is fine, though they might need a bit longer to cook through.