Exported from Now You're Cooking! v5.71

3 cups water
1 1/4 cups dry navy beans
1 med. potato; 1/2 pcs
1 med. carrot; 1/2 pcs
1 stalk celery; sliced
1 med. onion; chopped
1 tablespoon parsley flakes
1/2 teaspoon dried thyme; crushed
1/4 teaspoon salt
1 teaspoon tabasco
4 cups water
3/4 lb meaty ham hocks
1 or 2 chicken breasts

1. Place navy beans in pot and add 3 cups water.

2. Bring to a boil. Boil uncovered for 10 minutes, and drain.

3. Meanwhile, combine vegetables, herbs and tabasco and pour into crockpot.

4. Stir in drained beans and add 4 cups water. Place ham hocks or chicken on top of beans.

5. Cover; cook on low heat setting for 10-12 hours or
high for 4 1/2 to 5 1/2 hours.

6. Before serving, remove ham hocks or chicken
from crockpot.

7. Pull meat apart and return meat to soup.

8. Leftovers will freeze well.

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