Navy Beans and Bacon Chowder |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 10 |
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Slow cooker and WW Core soup 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 |
Directions:
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!
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