Place the beans in the slow cooker and cover with 2 inches of water; soak 6 hours or overnight. Drain. Add the 10 cups of water. Tie up the remaining ingredients except the salt in a cheesecloth bundle; place in crockpot. Cover and cook on high 3 hours. Remove half the soup and puree in a blender; return to pot. Remove cheesecloth bundle. If you like, pull off some of the herb leaves and return to the soup. Serve piping hot with a sprinkling of salt and homemade croutons, if you have time.

Serve : 6

Ready in : 9 hours in crockpot