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    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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