1 lb Navy Beans, rinsed (and soaked overnight, if desired)
8 C Homemade or Quality Chicken Broth
2 C Pre-Cooked Chicken, diced or shredded
2 T Olive Oil
1/2 t Granulated Garlic
3 T Dried Minced Onion
1/2 lb Carrots, peeled and sliced
6 Celery Stalks, sliced
1 Bay Leaf
1 T Fresh Rosemary (or 1 t Dried Rosemary)
1/2 T Fresh Thyme (or 1/2 t Dried Thyme)
1/2 t Smoked Paprika
1/2 t Ground Black Pepper
2 t Sea Salt (plus more to taste)
Directions:
Combine all ingredients in slow-cooker and cook on low for 8 hours.
Taste for salt and add more if needed.
Serve with fresh rolls or cornbread!
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