Begin by rinsing the soaked beans thoroughly under cold water to remove any dirt or debris. This helps ensure a clean, smooth final soup.
Transfer the rinsed beans to your slow cooker and pour in the vegetable broth. Add the chopped onion, minced garlic, sliced carrots, bay leaf, and dried thyme. This combination creates a flavorful base for your soup.
Season lightly with salt and pepper—start with a small amount, as you can always add more later. Cover the slow cooker with its lid and set it to low to cook for about 8 hours.
During the cooking process, the beans will soften and the vegetables will meld into a fragrant, hearty broth. Check halfway through, giving it a gentle stir to prevent sticking and ensure even cooking.
After 8 hours, test the beans for tenderness—they should be creamy and easily pierced with a fork. Remove and discard the bay leaf, then taste the soup for seasoning, adjusting salt and pepper as needed.
If you prefer a creamier texture, use an immersion blender to puree part of the soup directly in the slow cooker until smooth and velvety, or blend carefully in batches if using a traditional blender.
Finish by drizzling a tablespoon of good olive oil over the soup for an extra layer of richness and flavor. You can also sprinkle with fresh herbs if desired.
Let the soup rest off the heat for about 10 minutes, allowing the flavors to settle and the texture to thicken slightly.
Spoon the warm, velvety soup into bowls and serve with crusty bread or your favorite side. Enjoy the comforting aroma and hearty flavor of this simple, nourishing dish.
