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Navy Bean Bacon Chowder
Navy Bean Bacon Chowder
Cook Time: 8-1/4 to 9-1/4 hours
Yield: Makes 6 servings
Ingredients:
1-1/2cups dried navy beans, rinsed and drained
2cups cold water
6slices thick-cut bacon
1medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1small turnip, cut into 1-inch pieces
1stalk celery, chopped
1medium onion, chopped
1teaspoon dried Italian seasoning
1/8teaspoon black pepper
1can (46 ounces) reduced-sodium chicken broth
1cup milk
Preparation:
1.Soak beans overnight in cold water; drain.2.Cook bacon in medium skillet over medium heat. Drain fat; crumble bacon. Combine carrot, turnip, beans, bacon, celery, onion, Italian seasoning and pepper in slow cooker. Add broth. Cover; cook on LOW 8 to 9 hours or until beans are tender.3.Ladle 2 cups of soup mixture into food processor or blender. Process until smooth; return to slow cooker. Add milk. Cover; cook on HIGH 15 minutes or until heated through.
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