Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dry navy beans
   1 1/2  pounds        chicken pieces -- skin removed
     3/4  cup           "reduced sodium" tomato juice
     1/2  cup           chopped celery
     1/2  cup           sliced carrots
     1/2  cup           chopped onion
   1      clove         garlic -- minced
   1                    bay leaf
   1      teaspoon      instant beef bouillon granules
     1/2  teaspoon      dried basil
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried sage -- crushed
     1/4  teaspoon      paprika

Preparation:

Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4 servings.