So lately I have been very into making soups. There's a chill in the air and I have less time with the end of summer & school starting. Besides its a great way to get all the necessary proteins and veggies into a one-dish meal everyone loves.
I was surprised when my daughters actually ate my soups this year! In the past they were wary of them and wouldn't even try them. I won them over with my Northern Bean Chowder and the rest was history. Now they are my biggest champions for finding new soups.So here is my first soup recipe of the season...hope you enjoy it. check back often for my other soup recipes to come! Tamra (a.k.a. The Frugal Mom)
Slow Cooker Northern White Bean Bacon Chowder
- 1 1/2 cups dried great Northern beans, rinsed
- 2 cups water
- 6 slices bacon
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 potato - peeled and cubed
- 1 teaspoon Italian-style seasoning
- 1/8 teaspoon ground black pepper
- 3 (14.5 ounce) cans low-sodium chicken broth
- 1 cup milk
- Place beans in a large bowl with the water, cover, and soak overnight.
- In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
- In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning (I didn't have this seasoning so I used Emiril Original Essence seasoning and it worked great), ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
- Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
- Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.
**Recipe found on allrecipes.com