Navy Bean Bacon Chowder

by the Editors of Easy Home Cooking Magazine

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Navy Bean Bacon Chowder."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/navy-bean-bacon-chowder-recipe.htm>  18 July 2008.

Navy Bean Bacon Chowder Photo
Navy Bean Bacon Chowder
Cook Time: 8-1/4 to 9-1/4 hours
Yield: Makes 6 servings
See Cooking Videos
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:
1.
Soak beans overnight in cold water; drain.

2.
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.

3.
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