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Ham or Chicken and Vegetable Bean Soup
3 c Water
1 1/4 c Dry navy beans
1 md Potato; 1/2" pcs
1 md Carrot; 1/2" pcs
1 Celery; sliced
1 md Onion; chopped
1 tb Parsley flakes
1/2 ts Dried thyme; crushed
1/4 ts Salt
4 c Water
3/4 lb 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.
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