Tastes similar to Marie Callender's Navy Bean Soup
Serves 6 hungry people
1 Sm bag navy beans
1 pound bacon
1 med yellow onion
2 lg carrots
3 lg celery stalks
1 can chopped tomatoes
4 c chicken stock (optional)
salt & pepper to taste
Wash, clean and drain navy beans. Place in pot and cover with water. Bring to boil for 10 minutes then place in crockpot.
Slice bacon into small pieces, chop onion into small pieces, dice carrots and celery into tiny pieces. Sauté bacon until crisp, drain, and add onion, carrots and celery. Sauté for several minutes until veggies begin to get tender. Pour mixture over beans in crockpot.
Add canned tomatoes. Cover with water (or chicken stock) one inch above mixture in crockpot. Add one teaspoon salt, and 1/2 teaspoon pepper.
Cook on HIGH for 6 hours. Halfway through cooking time, mash some of the soup (or use immersion blender). This helps the soup to be creamy and thick. Add more salt and pepper to taste just before serving.
Note: The longer the beans cook, the better the flavor.
Serve with cornbread or warm tortillas.