Navy Bean with Bacon Soup

1-1/2 cups dried navy beans, rinsed
2 cups cold water
6 slices thick-cut bacon
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces
1 rib celery, chopped
1 medium onion, chopped
1 small turnip, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
4-14 oz. cans chicken broth


Soak beans overnight in cold water.

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

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I made this today; the cookbook intended it to be a chowder, but I tweaked it a little--it sounded better as a soup. It came out really well.

Edit: it was even better the second day! ;o)