| 8 | oz | Dried navy beans; picked clean |
| 1 | | Celery top with leaves |
| 1 | | Bay leaf |
| 1 | | Sprig parsley |
| 2 | tb | Olive oil |
| 3 | | Boned/skinned chicken breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs |
| 2 | oz | Slab bacon; cut into 1/4" dice |
| 1 1/2 | lb | Pork tenderloin; cut into 1 1/2" pcs |
| 1/2 | c | Peeled and chopped onion |
| 1/4 | | Cup (scant) chopped celery |
| 1/4 | | Cup (scant) chopped carrots |
| 1 1/2 | | Cloves garlic; peeled and minced |
| 1 1/2 | c | Chicken broth; defatted |
| 1 | | 14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped |
| 3 | tb | Pure maple syrup |
| 2 | tb | Light brown sugar |
| 1/2 | ts | Dried thyme |
| 1/8 | ts | Dried savory |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Cracked black pepper |
| 1/4 | lb | Kielbasa; cut into 1 1/2" pcs |
| 2 | tb | Chopped flat-leaf parsley PLUS |
| 1 1/2 | tb | Flat leaf parlsey; for garnish |
| 1 | ts | Salt; or to taste |
