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.