Soak beans overnight in cold water. Cut carrot lengthwise into halves, then cut into 1-inch pieces. Cut turnip into 1-inch pieces. 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. Ladle 2 cups of soup mixture into food processor or blender. Process until smooth; return to slow cooker. Add milk; cover and heat on high 10 minutes or until heated through. Makes 6 servings. Nutrients per serving: Calories 270; Total Fat 5g; Protein 20g; Carb 39g; Chol 8mg; Sodium 470mg; Dietary Fiber 1g; Dietary Exchanges: 1 Vegetable, 2 Bread, 1 Meat, 1 Fat. Formatted by Lynn Thomas dcqp82a@prodigy. Com.

overnight. Cooked it for 12 hours so that the beans would be tender. In addition to the bacon, I also used a ham bone for extra flavor. This was a delicious soup-pureeing a couple of cups of it at the end made it a good consistency.