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.

Monday, October 7, 2013


1 1/2 cups dried navy beans, rinsed
2 cups cold water
6 slices thick cut bacon
1 med carrot, cut in half lengthwise then into 1-inch pieces
1 celery rib, chopped
1 med onion, chopped
1 small turnip, cut into 1-inch pieces
1 tsp dried Italian seasoning
1/8 tsp freshly ground black pepper
1 large can (46-oz) reduced sodium chicken broth
1 cup milk
Fry and crumble a couple extra slices of bacon for garnish, if desired.

Soak the beans in the cold water overnight; drain.

Cook bacon until crisp over medium heat; drain and crumble.

Combine the carrot, celery, onion, turnip,seasonings, beans, and bacon in a slow cooker or crock pot; mix together.

Pour the broth over the vegetables in the cooker.  Cover and cook on low 8 to 9 hours or until the beans are crisp tender.

Remove two cups of the soup and place into a blender or food processor; process until smooth.  Return the mixture to the cooker; add milk, cover and cook on high 10 minutes or until heated through.

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