Ham and Bean Vegetable Soup
In large saucepan, bring 6 cups of water and beans to boiling. Boil uncovered for 10 minutes. Drain.
Meanwhile, in crockpot, combine potato, carrot, celery, onion, parsley, thyme, salt, pepper and tabasco. Stir in drained beans and 8 cups water. Place pork hocks atop bean mixture.
Cover; cook on low heat for 10 to 12 hours or high for 4 1/2 to 5 1/2 hours.
Lift pork hocks from soup. Remove meat from bones; chop meat and return to soup. Discard bones.
Updated February 1, 1999