Recipe: Navy Bean Bacon Chowder
For 6 Persons
Category: Crockpot, Soups/stews
1 1/2 c Dried navy beans; rinsed
2 c Cold water
6 sl Thick-sliced bacon
1 md Carrot
1 Stalk celery; chopped
1 md Onion; chopped
1 sm Turnip
1 ts Dried Italian seasoning
1/8 ts Black pepper
46 oz Chicken broth; canned or
-homemade
1 c Milk
Soak beans overnight in cold water. Cut carrot lengthwise into halves, then
cut into 1-inch pieces. Cut turnip into 1-inch 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 7-1/2 to 9 hours or
until beans are crisp-tender. 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 1-15-98; 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 soup--pureeing 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
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