Navy Bean Chowder

App & Osborne Family Cookbook 2004
Susanne App-High

1 1/2 C navy beans, rinsed
2 C water
1 C ham
1 medium carrot, chopped into 1″ pieces
1 rib celery, chopped
1 medium onion, chopped
1 tsp. Italian seasoning
1/8th tsp. pepper
1 can (46 oz.) chicken broth
1 C milk

1. Soak beans overnight in cold water.
2. Combine beans, ham, carrot, celery, onion and seasonings in slow cooker; mix slightly.
3. Cook on low for 7-9 hours or until beans are tender-crisp.
4. Ladle 2 cups of soup into a blender. Process until smooth; return to slow cooker. Add milk; cover and cook on high heat for 10 minutes or until heated through.

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