Crock Pot White Bean Soup with Bacon

By Gerry

Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings

Ingredients

• 2 bags (16 oz ea) dried navy beans, picked over, soaked in water to cover overnight and drained
• 4-6 slices bacon, cooked until the fat is rendered but not crispy (or 1/4 c bacon pieces)
• 2 small yellow onions, finely chopped
• 1 celery rib, minced
• 2 small carrots, minced
• 1 bouquet garni (1/2 tsp. dried oregano, 3 sprigs parsley, 1/2 fresh sage leaf and 1 bay leaf wrapped in cheesecloth)
• 12 cups chicken broth or water
• salt and pepper
• 1 C heavy cream (optional)

Preparation

Step 1

Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.

Cover and cook on LOW for 8 to 9 hours.

Remove the bouquet garni.

Discard.

Puree about one-third of the soup in a food processor.

Season with salt and pepper.

Add cream if using, cover and continue to cook on LOW 15 minutes longer.