Recipe - Chicken Hot Pot

1 2lb. broiler/fryer
4 One half qt Water
1 teaspoon Salt
1/3 Dried Navy (pea) beans
2 lg Onions; chopped
1 cup Dried kidney beans
1/3 cup Pearl barley
One fourth teaspoon Dried sweet basil
One fourth teaspoon Dried thyme
Three fourths teaspoon Black pepper
1 cn (1lb) tomatoes
1 One half cup Fresh cut or sliced up carrots
Three fourths cup Celery; chopped
Three fourths cup Frozen green peas

Place whole chicken, water, salt and navy beans in large pot. Bring to
boil, cover and simmer 30 minutes. Add onions and kidney beans. Stir.
Replace top and cook 1 hour. Remove chicken. Add barley, basil, thyme,
pepper and tomatoes to pot. Stir, replace top and simmer another hour,
stirring occasionally. While mixture cooks remove meat from chicken
carcass, cutting into large chunks. Add remaining ingredients except
chicken to pot, stir, replace top and simmer 45 minutes more or until
carrots are tender. Add chicken and allow to heat through. Serve
immediately in large bowls.

MOST OF THE TIME IS

FOR SIMMERING THE POT.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.