Navy Bean Bacon Chowder the Editors of Publications International, Ltd.
Navy Bean Bacon Chowder
Cook Time 8-1/4 to 9-1/4 hours
Makes 6 servings
|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|
- 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.
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