Rinse the dried beans thoroughly and soak them overnight in plenty of water, or use the quick soak method: boil beans in water for 10 minutes, then remove from heat and let sit for 1 hour. Drain and rinse the beans well.
Chop the onion finely and mince the garlic cloves. Set aside.
Add the soaked beans to your crockpot and pour in the vegetable broth, ensuring the beans are covered by about an inch of liquid.
Stir in the chopped onion, minced garlic, bay leaves, thyme, and smoked paprika. Season lightly with salt and pepper.
Cover and cook on low for 8 hours, or on high for about 4-5 hours, until the beans are tender and start to break down slightly, filling your kitchen with warm, earthy aromas.
Once cooked, remove the bay leaves. Use an immersion blender or potato masher to blend part of the soup until it reaches your desired creamy yet rustic texture.
Stir in a tablespoon of olive oil and squeeze fresh lemon juice into the soup, then taste and adjust seasoning with more salt, pepper, or lemon if needed.
Let the soup sit off the heat for about 10 minutes to meld the flavors, then ladle into bowls and garnish with fresh herbs if desired.
