1/2 c. dry navy beans
4 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low salt tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low salt)

Put beans and 2 cups of water into saucepan and bring to a boil. Boil about 10 minutes. Drain and add the other 2 cups of water. Cover and simmer until tender (about 1 1/2 hours). Combine with other ingredients. Place in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.