photograph by iStock/Martin Turzak

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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