Navy Bean Soup

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. 1

   Cook bacon in skillet, drain and crumble. Reserve about 2 crumbled slices for garnish.

2. 2

   Cut carrot in half lengthwise, and then slice.

3. 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. 4

   Cover and cook on low for 5-6 hours.

5. 5

   Ladle 2 cups soup mixture into food processor or blender and process til smooth.

6. 6

   Return to cooker, add cream of chicken soup and stir to mix.

7. 7

   Turn heat to HIGH and cook another 10-15 minutes.