4 c. water
1/2 c. navy beans

Cook 1 hour and chill overnight.

Next A.M.: Drain beans and place them in a slow cooker or crock pot.

Add:

1 1/2-2 lbs. cut up chicken
1/4 c. tomato juice
1/2 c. celery
1/2 c. carrots
1/2 c. chopped onions
1 clove garlic, minced
1 bay leaf
1 tsp. beef or chicken bouillon
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. sage
1/2 tsp. paprika

Cook on medium heat setting 6-8 hours. Serves 4.