Rocky Mountain Bean Chowder
Makes 8 Servings

• 1 - cup navy beans, soaked overnight in cold water and drained

• 1-1/2 - quarts water

• 1 - cup carrots, diced

• 1 - cup tomatoes, chopped

• 1 - cup green peppers, chopped

• 1 - cup onions, chopped

• 2 - teaspoons salt

• 1 - teaspoon pepper

• 2 - tablespoon raw cracked wheat

• 2-1/2 - cups milk

1. In a large stockpot, add beans and water.  Bring to a boil and cook 20 minutes.
2. Add carrots, tomatoes, green pepper, onion and continue cooking for 20 minutes.  
3. You want the beans and vegetables soft.
4. Use a portable blender and blend the vegetables until smooth.  
5. Add the salt, pepper and cracked wheat.  
6. Bring to a boil and cook 10 minutes.
7. Add milk, heat and then serve.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.