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Navy Vegetable Soup with Tortilla Crisps
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Navy Bean Bacon Chowder
Cook Time: 8-1/4 to 9-1/4 hours
Yield: Makes 6 servings
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
