2 cups (dry) navy or northern beans
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
2 tablespoons butter or margarine
1½ cups cooked chicken, chopped
3 cans (14.5oz each) chicken broth (substitute fresh stock if available)
1 bay leaf
1 teaspoon ground thyme
Salt and pepper to taste
Wash and sort the beans, then soak them overnight.
Melt the butter or margarine in a non-stick skillet. Add the carrots, celery, and onion and sauté until onion begins to turn translucent.
Transfer vegetables to a Crock-Pot. Add the chicken, beans, bay leaf, and thyme. Stir to mix, then add the chicken broth.
Turn Crock-Pot to low setting and allow soup to simmer for 8 to 10 hours. Remove the bay leaf and serve.
It’s even better the second day.
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The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
