Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, July 23, 2011


1 1/2 cups dried beans (I prefer navy for this), rinsed well
2 cups cold water
6 slices of thick cut bacon
1 med carrot, halve lengthwise then cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 small turnip, cut into bite-sized pieces
1 tsp Italian seasoning mix
1/8 tsp freshly ground black pepper
1 can (48 oz) reduced-sodium chicken broth
1 cup milk

Soak beans in the cold water overnight. Cook bacon in medium skillet over medium heat. Drain well on paper toweling. Crumble bacon. In a slow cooker, combine the carrot, celery, onion, turnip, Italian seasonings, pepper, beans and bacon; stir to mix. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours until beans are crisp tender.

Remove 2 cups of soup mixture into a food processor or blender. Process until smooth then return to the slow cooker. Add the milk, cover and heat on high for 10 minutes to heat through.

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