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.