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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 2 |
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great tasting soup on a cool night. Ingredients:
8 slices thick-cut bacon, divided |
3 (15 ounce) cans navy beans, liquid reserved |
1 carrot |
3 celery ribs, chopped |
1 onion, chopped |
2 (15 ounce) cans chicken broth |
1 teaspoon italian seasoning |
1 (10 ounce) can cream of chicken soup |
Directions:
1. Cook bacon in skillet, drain and crumble. Reserve about 2 crumbled slices for garnish.
2. Cut carrot in half lengthwise, and then slice.
3. 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.
4. Cover and cook on low for 5-6 hours.
5. Ladle 2 cups soup mixture into food processor or blender and process til smooth.
6. Return to cooker, add cream of chicken soup and stir to mix.
7. Turn heat to HIGH and cook another 10-15 minutes.
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