Navy Bean Soup

Submitted by weekend cooker

"great tasting soup on a cool night."

 

• Ready In: 6hrs 15mins
• Ingredients: 8
• Yields: 6 soup bowls
• Serves: 6

ingredients

• 8 slices thick-cut bacon, divided
• 3 (15 ounce) cans navy beans, liquid reserved
• 1 carrot
• 3 celery ribs, chopped
• 1 onion, chopped
• 2 (15 ounce) cans chicken broth
• 1 teaspoon italian seasoning
• 1 (10 ounce) can cream of chicken soup

directions

1. Cook bacon in skillet, drain and crumble. Reserve about 2 crumbled slices for garnish.
2. Cut carrot in half lengthwise, and then slice.
3. In a 5-6 quart slow cooker, combine beans, carrot, celery, onion, chicken broth, Italian seasoning, 1 cup water, and most of crumbled bacon and stir to mix.
4. Cover and cook on low for 5-6 hours.
5. Ladle 2 cups soup mixture into food processor or blender and process til smooth.
6. Return to cooker, add cream of chicken soup and stir to mix.
7. Turn heat to HIGH and cook another 10-15 minutes.

Reviews

[bmcnichol]

This was good but very salty for us. I followed the recipe as written other then mine was cooked in less then four hours.

 

[LilPinkieJ]

Simple to make soup. This only took about 4 hours in my crockpot, but every crock is different. I love that it used canned beans, as I hate soaking them. I thought it was a bit too salty. Maybe adding some potato would help to absorb some of the salt from the broth and canned soups. I put a few shots of hot sauce in my bowl. Made and Reviewed for Zaar Tag - Thanks! :)