Recipe - Navy Bean Bacon Chowder

1 One half cup Dried navy beans; rinsed
2 cup Cold water
6 sl Thick cut or sliced up bacon
1 md Carrot
1 Stalk celery; chopped
1 md Onion; chopped
1 small Turnip
1 teaspoon Dried Italian seasoning
1/8 teaspoon Black pepper
46 ounce Chicken broth; canned or
homemade
1 cup Milk

Soak beans overnight in cold water. Cut carrot lengthwise into halves, then
cut into 1inch pieces. Cut turnip into 1inch pieces. Cook bacon in medium
skillet over medium heat. Drain and crumble. Combine carrot, celery, onion,
turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix
slightly. Pour broth over top. Cover and cook on low 7One half to 9 hours or
until beans are crisptender. Ladle 2 cups of soup mixture into food
processor or blender. Process until smooth; return to slow cooker. Add
milk; cover and heat on high 10 minutes or until heated through. Makes 6
servings. Nutrients per serving: Calories 270; Total Fat 5g; Protein 20g;
Carb 39g; Chol 8mg; Sodium 470mg; Dietary Fiber 1g; Dietary Exchanges: 1
Vegetable, 2 Bread, 1 Meat, 1 Fat. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Easy Home Cooking Slow Cooker Recipes. Lynn's
notes: Made this 11598; I used 1 pound of beand and soaked them
overnight. Cooked it for 12 hours so that the beans would be tender. In
addition to the bacon, I also used a ham bone for extra flavor. This was a
delicious souppureeing a couple of cups of it at the end made it a good
consistency.

Recipe by: Slow Cooker Recipes

Posted to TNT Recipes Digest, Vol 01, Nr 943 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 16, 1998