• Add all the ingredients to a 5-quart slow cooker and stir to combine.
• Cover and cook on low for 6-8 hours until the vegetables are tender.
• Remove the bay leaves and strain out about a cup of beans, then blend with an immersion blender or a potato masher until smooth with some chunks.
• Return to the pot, stir, and cook uncovered for 30 more minutes or until thickened to your liking.
• If a thicker consistency is desired, whisk together a tablespoon of cornstarch and water, stir it into the crockpot, and cook for an additional 15-20 minutes.
• Serve over cooked white rice with sliced green onions for garnish if desired.

Instructions for using dried beans:

• To use dried beans instead of canned, cover 1 pound of dried red kidney beans with water in a large bowl, then soak overnight.
• Drain and add to a pot, then cover with water and boil for 15 minutes, then drain and add to a slow cooker.
• Add the rest of the ingredients from above, adding 6 cups of chicken broth instead of 2.
• Cook on low for 8-10 hours or until the beans are completely tender before removing the bay leaves and mashing a portion of them like above.
• Note: Never cook dried kidney beans in a slow cooker without soaking and boiling them first, as raw kidney beans contain a naturally occurring toxin that must be destroyed by boiling.