Ham or Chicken and Vegetable Bean Soup

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5 HRS 40 MIN Prep: 10 MIN Cook: 5 HRS 30 MIN

104 calories per serving view nutrition facts

Ingredients

3	cups	water
1 1/4	cups	navy beans	dry
1 Medium		potato	1/2 inch pieces
1 Medium		carrot	1/2 inch pieces
1	Stalk	celery	sliced
1	medium	onion	chopped
1	tablespoon	parsley flakes
1/2	teaspoon	thyme	crushed
1/4	teaspoon	salt
1	x	red hot pepper sauce (eg. Tabasco)
4	cups	water
3/4	Pound	ham hock	or 2 chicken breasts

Directions

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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