Navy Bean Bacon Chowder

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


  1. Rinse beans and soak in water over night.
  2. 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,
  3. 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.
  4. Serve with cornbread.

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