Ingredients:
- 1 1/2 cups Camellia Brand Navy Beans, sorted and rinsed
- 2 cups cold water
- 5-6 slices bacon
- 1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
- 1 rib celery, chopped
- 1 cup chopped onion
- 1 small turnip, cut into 1-inch pieces
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon black pepper
- 1 large can (46 ounces) chicken broth
- 1 cup milk
Directions:
- Rinse and sort beans. (Optional: Soak beans using your preferred method.)
- Cook beans until they are tender.
- 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 a 4-cup container and purée in food processor or blender. Return mixture to slow cooker.
- Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.
View Comments (1)
@ Shirly - soaking is nice if you have time, but check this link for food safety. Sometimes it is necessary to boil beans for about 10 minutes before putting them into a crockpot:
http://www.livestrong.com/article/409651-danger-of-raw-red-kidney-beans/