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Step 1
Soak beans in water at least 4-12 hours, or overnight (see notes for a detailed explanation of how to do this.) Drain and rinse beans in a colander.
Step 2
Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker.
Step 3
Cover with broth and water.
Step 4
Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).
Step 5
Taste soup and add salt and pepper to taste.