CP Navy Bean And Bacon Chowder
Source of Recipe
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List of Ingredients
1 1/2 c. dried navy beans
2 c. cold water
5 slices bacon, cooked and crumbled
2 med. carrots, sliced
1 rib celery, sliced
1 med. onion, chopped
1 t. dried Italian seasoning
1/8 t. pepper
46 oz. can 100% fat free, 30 to 50%
less sodium chicken broth
1 c. milk
Recipe
Soak beans in 2 c. cold water for 8
hours. After beans have soaked, drain,
if necessary, and place in crock pot.
Add all remaining ingredients, except
milk, to crock pot. Cover; cook on low 7
to 9 hours, or until beans are crisp
tender. Cover; cook on low 7 to 9 hours,
or until beans are crisp tender. Place 2 c.
cooked bean mixture into blender.
Process until smooth. Return to crock pot.
Add milk. Cover and heat on high 10 min.
Serve with crusty French bread and
additional herbs and seasonings for diners
to add as they wish. Makes 6 servings.
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