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.

Tuesday, October 28, 2014


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.

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