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2 chicken breasts, diced	1 can pinto beans, drained
1 medium onion, chopped	1 can diced Italian tomatoes
3 cloves garlic, minced	1 medium zuchini, chunked
2 Tblsp olive oil	2 cubes vegetable bouillon
2 celery stalks, sliced	2 cups water
2 carrots, sliced	1 Tblsp FRESH basil
1 tsp each: oregano, marjoram, rosemary

Rinse beans. In frying pan, heat oil. Add onion, garlic, and chicken. Season with salt, pepper, basil, oregano, marjoram, and rosemary. Cook on medium heat until chicken is done. Put vegetables and cooked chicken in crockpot. Add bouillon and water. Cook on low for 6 hours in crockpot.