Instructions: Soak the beans overnight. Drain off water and put the beans into a crockpot with 6 cups fresh water. Scrubb, but leave the skin on, the potatoes and chop.

Chop the carrots and celery too. Add the parsley, olive oil and any other seasonings you like. To thicken the soup and make it creamier, I take a cup of the soup water out and add a few tablespoons of flour to it and mix, then pour it back into the crock pot. Cook all day on low, or 6-8 hours. The best is to throw it all together before you go to work in the morning. Serve with whole wheat bread and a salad if you wish.

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