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Ingredients
1 1/2 Cups dry navy beans, rinsed & drained
2 Cups cold water
8 Slices thick cut bacon
1 Medium carrot, cut lengthwise into halves, then cut into 1" pieces
1 Celery rib, chopped
1 Medium onion, chopped
1 Small turnip, cut into 1" pieces
1 Teaspoon dry Italian seasoning
1/8 Teaspoon black pepper
1 (46 oz) Can chicken broth
1 Cup milk
Instructions
Soak beans overnight in cold water. Cook bacon in medium skillet over medium heat; drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in crockpot; mix slightly. Pour broth over top. Cover and cook on LOW for 7 1/2 to 9 hours or until beans are crisp tender. Ladle 2 cups of soup mixture into food processor or blender. Process until smooth; return to crockpot. Add milk; cover and heat on HIGH for 10 minutes or until heated through.