1 1/2 cups dried navy beans, rinsed and sorted
2 cups cold water
Soak beans overnight in the cold water; drain.
6 slices thick-cut bacon
1 medium carrot, cut in half lengthwise, then into 1-inch pieces
1 small turnip, cut into 1-inch pieces
1 celery rib, chopped
1 medium onion, chopped
1 tsp Italian seasoning
1/8 tsp freshly ground black pepper
1 can (46-oz) reduced-sodium chicken broth
1 cup milk
Cook bacon in a large skillet over medium heat; drain and crumble.
Combine the beans, bacon, carrot, turnip, celery, onion, and seasonings in slow cooker; add the broth.
Place lid on cooker and cook on low 8 to 9 hours or until beans are tender.
Place 2 cups of the soup into a food processor or blender; process until smooth. Return mixture to the cooker and add the milk. Cover and cook on high about 15 minutes until heated through.
Yield: 6 servings.