Navy Bean Soup

1. 1

   Cook bacon in skillet, drain and crumble.

2. 2

   Reserve about 2 crumbled slices for garnish.

3. 3

   Cut carrot in half lengthwise, and then slice.

4. 4

   In a 5-6 quart slow cooker, combine beans, carrot, celery, onion, chicken broth, Italian seasoning, 1 cup water, and most of crumbled bacon and stir to mix.

5. 5

   Cover and cook on low for 5-6 hours.

6. 6

   Ladle 2 cups soup mixture into food processor or blender and process til smooth.

7. 7

   Return to cooker, add cream of chicken soup and stir to mix.

8. 8

   Turn heat to HIGH and cook another 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.