INGREDIENTS

• 1/2 cup dry navy beans, cooked according to package directions until tender
• 1 1/2 lb. chicken pieces with skin removed
• 3/4 cup tomato juice or V-8
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 medium bay leaf
• 1 teaspoon instant beef bouillon granules or base
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf sage, crumbled
• 1/4 teaspoon sweet paprika

PREPARATION:

1. Cover and chill the cooked beans.
2. In crockpot, combine cold beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover and cook on LOW for 7 to 9 hours. Remove and discard bay leaf.
3. Serves 4.