Ham And Bean Vegetable Soup - cooking recipe

Ingredients

1 lb. dry navy beans
8 c. water
1 1/2 lb. ham hocks (smoked pork hocks)
2 medium potatoes, peeled and cubed (2 c.)
2 medium carrots, chopped (1 c.)
2 stalks celery, sliced (1 c.)
1 medium onion, chopped (1/2 c.)
3/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
several dashes of bottled hot pepper sauce

Preparation

Rinse beans.
In a 4-quart Dutch oven, combine beans and water.
Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat.
Cover.
Let stand 1 hour (or soak beans in the water overnight in a covered pan).
Do not drain!