Navy Beans And Bacon Chowder Recipe

Name: Navy Beans And Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 cups dried navy beans; 2 cups cold water; 5 slices cooked bacon, crumbled; 2 medium carrots, sliced; 1 celery rib, sliced; 1 medium onion, chopped; 1 teaspoon dried Italian spices; 1/8 teaspoon pepper; 1 (46 ounce) can fat free chicken broth; 1 cup milk

Servings: persons

1 1/2 cups dried navy beans
2 cups cold water
5 slices cooked bacon, crumbled
2 medium carrots, sliced
1 celery rib, sliced
1 medium onion, chopped
1 teaspoon dried Italian spices
1/8 teaspoon pepper
1 (46 ounce) can fat free chicken broth
1 cup milk

1
Soak beans in 2 cups of cold water for 8 hours or overnight.
2
After beans have soaked, drain, and place in slow cooker.
3
Add all remaining ingredients, except milk, to slow cooker.
4
Cover. Cook on low 7-9 hours or until beans are crisp-tender.
5
Place 2 cups cooked bean mixture into blender. Process until smooth. Return to slow cooker.
6
Add milk. Cover and heat on high 10 minutes.
7
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups dried navy beans, 2 cups cold water, 5 slices cooked bacon, crumbled, 2 medium carrots, sliced, and more.

Yes, Navy Beans And Bacon Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Navy Beans And Bacon Chowder

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