3 Cups Water
1 1/4 Cups Dry navy beans
1 Medium potato — 1/2″ pcs
1 Medium carrot — 1/2″ pcs
1 Stalk celery — sliced
1 Medium onion — chopped
1 Tablespoon Parsley flakes
1/2 Teaspoon Dried thyme — crushed
1/4 Teaspoon Salt
Tabasco 4 Cups Water
3/4 Pound Meaty ham hocks
OR 2 chicken breasts
Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegetables, herbs and tabasco and put into crockpot. Stir in drained beans and 4 c. water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will freeze well.