Crock Pot Navy Bean Soup

1 lb navy beans 
3 tablespoons olive oil
1 onion finely chopped
2 carrots finely chopped
1 teaspoon dried rosemary
4 cloves garlic, minced
1 bay leaf
1 tablespoons tarragon finely minced
1 tablespoon parsley, minced

salt and pepper to taste

What to do:

1. Pick over the navy beans and
discard rocks or bad beans. 
2. Place navy beans in large bowl or pot and cover with at least 2 inches of water. Soak overnight in the refrigerator

3. In the morning drain the beans again and add fresh water.
4. Add all the above ingredients EXCEPT THE SALT (add the salt AFTER the beans have cooked. Salt toughens beans.
5. Make sure there's at least 2 inches or more of water covering the beans. 
6. Cook on low in the crock pot 8 hours or on medium 4 hours or until beans are melt in your mouth tender.