Navy Bean and Bacon Chowder

Navy Bean and Bacon Chowder

Ingredients:

• 1 1/2 cups dried navy beans
• 2 cups cold water
• 8 slices cooked bacon, crumbled
• 2 med. carrots, sliced
• 2 ribs celery, chopped
• 1 lg. onion, chopped
• 1 Tbsp. Italian seasoning
• 1/2 tsp. pepper
• 46 oz. can chicken broth
• 1 cup milk

Directions:

1. Soak beans in 2 cups of water overnight, 8 hours.
2. Drain and place in slow cooker. Add all remaining ingredients, except milk.
3. Cover and cook on low 7-9 hours until beans are tender.
4. Place 2 cups of cooked bean mixture into a blender and process until smooth.
5. Return to slow cooker and add milk. Heat on high for 10 minutes more.