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Navy Bean/Bacon Soup




Source of Recipe


meganmoncure


Recipe Introduction


I didn't use the milk. Because of the beans (and the fact that I used potato) it was still creamy. It is even better as leftovers!


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3768.1

List of Ingredients




1 1/2 cups dried navy beans--rinsed
2 cups cold water
6 thick slices bacon
1 medium carrot cut into 1" pieces
1 rib celery--chopped
1 medium onion--chopped
1 small turnip--cut into 1" pieces (I used potato & it was fine)
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can chicken broth (46 oz.)
1 cup milk

Recipe



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, bacon in slow cooker (crockpot), mix slightly. Pour broth over top. Cover and cook on low 7½ to 9 hours, or until beans are crisp and tender.

Add milk in during the last hour.