Preparation / Directions:
Soak beans in water in 6-quart pot overnight. Drain water from beans, then
add 5 quarts water to beans. Add chicken base, ham hocks and thyme. Bring to
boil, then simmer 1 to 11/2 hours or until beans are almost done.
Remove ham hocks and set aside to cool. Add onions, carrots, celery and
potatoes. Cook 10 to 15 minutes or until vegetables are almost done.
Add green beans. Remove meat from ham hocks and add to soup along with
sausage. Simmer until green beans are done and meat is heated through, about
10 minutes. If soup is too thick, add additional water.
Makes about 1 gallon.