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Navy Bean Bacon Chowder

1 1/2 cups dried navy beans -- rinsed
2 cups cold water
6 thick slices bacon
1 medium carrot cut lengthwise into halves then cut into 1" pieces
1 rib celery -- chopped
1 medium onion -- chopped
1 small turnip -- cut in 1" pieces
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can chicken broth (46 oz. )
1 cup milk


Soak beans overnight in cold water.

Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp tender.

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