Ingredients:

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