Busters Recipes

Ham or Chicken and Vegetable Bean Soup

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 -- cut
in 1" cubes
breasts
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.