1 1/2 C dried Navy Beans
2 C cold water
6 slices thick bacon, cooked and crumbled
1 medium carrot, cut lenghwise and cut into 1″ pieces
1 rib of celery, chopped
1 medium onion, chopped
1 tsp italian seasonings
1/8 tsp pepper
1-46 oz. can chicken broth
1 C milk
- Rinse beans and soak in water over night.
- In 6 qt. crockpot, combine beans, bacon,carrot, celery, onion, seasonings and chicken broth. Cover and cook on low for 7-8 hours until beans are tender,
- Ladle 2 cups of the bean mixture into a blender, blend until smooth. Return mixture to crockpot, and add milk. Cover and cook on high for 10 minutes.
- Serve with cornbread.