Start off by adding Navy Beans to a large stockpot and boil for 10 minutes.
While the navy beans are boiling, mince the garlic, dice the onion, slice the celery and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker.
Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some freshly cracked pepper.
Add six cups of chicken stock to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
After 8 hours, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
You'll want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.
Serve topped with a sprig of cilantro, if desired.