Crock-Pot Bean Soup

2 C. dry navy beans, washed (can soak overnight if desired - not necessary though)
4 med. potatoes, peeled and diced
1 sweet potato or a few carrots, peeled and diced
1 tsp Dried onions or 1 diced onion
1-2 Tb Parsley, dried
Salt (to taste - can use plain, Lawry's, or Zender's chicken seasoning (my fave))
Pepper to taste (I'm generous with this:))
Water

-Mix all together in crock-pot ( I use a 3 Qt crock-pot). Cover with water to one inch below lid.
-Cook on high until softened (~4 hours), then low until soft enough to mash a bit. Continue on low until mushy soft!
-Mash with potato masher. Add more water if needed. Also may cook on low for ~8 hours.

Yumm-o on a rainy day with some fresh warm bread! This is a variation of my Mom's Bean Soup, which is great! Her recipe calls for celery and carrots rather than sweet potato. I've also tried half navy/half red beans and liked that.