Speaking of slow cooker recipes, this is my sort of copycat of Honey Baked Ham's White Bean Soup. Prep is about five minutes if I'm in a hurry, ten if I'm really studying the beans to make sure every one is perfect.
Easy Bean Soup
1 (one) Slow cooker
1/2 lb Great Northern Beans, unsoaked
1 quart of unsalted vegetable stock
A big handful of baby carrots
Another big handful of frozen diced onions. (To taste) Maybe a third of a cup?
A good palmful of parsley, crushed, and about half that amount of marjoram, also crushed. More or less.
Two cloves of garlic, slightly squished
Some good shakes of celery salt
1 smoked sausage, like kielbasa, sliced into discs and cut the discs in half. (Optional, if you're a vegan or vegetarian.)
Pick through your beans and rinse them off and dump them in your slow cooker. Dump in the carrots, onions, garlic and spices. Pour in the veg stock, and add water if it doesn't look like there's enough in there. (The beans are going to drink a lot, feel free to add more later.)
Put on high. Cook all day. Test it when you think it's done, (to make sure the beans are cooked instead of crunchy) and then add salt to taste. Toss in as much sausage as you want to eat, about fifteen minutes before you eat it. (Don't cook it with the sausage in all day, the flavor will go into the soup and the sausage will be flavorless and weirdly textured.)
Chow down. I like buttered bread on the side.
(All measurements for spices are approximate. If I'm using garlic powder rather than actual garlic, I'll add three times as much as I think I need and sometimes I'll add onion powder in addition to onions.)