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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
