Navy Beans And Bacon Chowder - cooking recipe

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

Preparation

Soak beans in 2 cups of cold water for 8 hours or overnight.
After beans have soaked, drain, and place in slow cooker.
Add all remaining ingredients, except milk, to slow cooker.
Cover. Cook on low 7-9 hours or until beans are crisp-tender.
Place 2 cups cooked bean mixture into blender. Process until smooth. Return to slow cooker.
Add milk. Cover and heat on high 10 minutes.
Enjoy!