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.
print it
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
In a state naturally rich in red clay, potters like the legendary Sid Luck carry on a long-held North Carolina tradition.
Cheesy, creamy, bubbly — these one-pan wonders will keep you toasty on a chilly day.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.
