TLC Cooking "Navy Bean Bacon Chowder"

Navy Bean Bacon Chowder

Navy Bean Bacon Chowder

Cook Time 8-1/4 to 9-1/4 hours

YIELD Makes 6 servings
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INGREDIENTS

1‑1/2	cups dried navy beans, rinsed and drained
2	cups cold water
6	slices thick-cut bacon
1	medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1	small turnip, cut into 1-inch pieces
1	stalk celery, chopped
1	medium onion, chopped
1	teaspoon dried Italian seasoning
1/8	teaspoon black pepper
1	can (46 ounces) reduced-sodium chicken broth
1	cup milk

PREPARATION:

Slow Cooker Directions

Soak beans overnight in cold water; drain.
Cook bacon in medium skillet over medium heat. Drain fat; crumble bacon. Combine carrot, turnip, beans, bacon, celery, onion, Italian seasoning and pepper in slow cooker. Add broth. Cover; cook on LOW 8 to 9 hours or until beans are tender.
Ladle 2 cups of soup mixture into food processor or blender. Process until smooth; return to slow cooker. Add milk. Cover; cook on HIGH 15 minutes or until heated through.

This recipe appears in: Chowders

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