2 cups dry navy beans
2 stalks celery
4-5 strips nitrate free bacon
4 small carrots
1/2 cup chopped onion or 1 small onion
4 cups vegetable broth
Salt and pepper to taste
Soak navy beans overnight.
Drain beans, cover with six cups of new water, simmer over medium-low heat for about 90 minutes (until beans are soft). Beans will foam up quickly once the water starts to boil, so be ready to turn the heat down as soon as they do.
In the meantime cook bacon until crispy and drain off fat. If desired saute the vegetables until a little soft. I threw mine in raw and they were a little crunchy, which I like.
When beans are done drain excess water and pour beans into a slow cooker. Add broth. Stir in bacon, vegetables, and salt and pepper. Cook on high for three hours or slow for five (or more).