Crock Pot White Bean Soup With Bacon

Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book "Not Your Mother's Slow Cooker".

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 2  cups dried navy beans, picked over, soaked in water to cover overnight and drained
• 2 -3  slices bacon, cooked until the fat is rendered but not crispy
• 1  small yellow onion, finely chopped
• 1  celery rib, minced
• 1  small carrot, minced
• 1  bouquet garni (1/2 tsp. dried oregano, 3 sprigs parsley, 1/2 fresh sage leaf and 1 bay leaf wrapped in cheesecloth)
• 6  cups chicken broth or 6  cups water
•  salt and pepper
• 1⁄2 cup heavy cream (optional)

Directions

1. Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
2. Cover and cook on LOW for 8 to 9 hours.
3. Remove the bouquet garni.
4. Discard.
5. Puree about one-third of the soup in a food processor.
6. Season with salt and pepper.
7. Add cream if using, cover and continue to cook on LOW 15 minutes longer.