Ham or Chicken and Vegetable Bean Soup

Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 cups water
1 1/4 cups dry navy beans
1 medium potato peeled and -- cut in 1/2 inch cubes
1 medium carrot -- cut in 1/2 inch cubes
1 stalk celery -- sliced
1 medium onion -- chopped
1 tablespoon parsley flakes
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1 teaspoon Tabasco sauce -- to taste
4 cups water
3/4 pound meaty ham hocks -- OR
2 medium boneless skinless chicken breasts -- cut in 1 inch cubes
 

Preparation:

Place navy beans in pot and add 3 cups 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 cups 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.