Recipe - Ham And Bean Soup

1 pound Navy beans (2 One half cups)
8 cup Water
1 Ham bone
2 md Carrots
2 md Potatoes
1 md Onion
Three fourths teaspoon Dried thyme
One half teaspoon Salt
One fourth teaspoon Pepper
Several dashes of hot pepper
sauce

This is a favorite recipe of my hubby, Steve. He's the soup maker/Ham bone
user in the family. I think it is adapted from the B H & G new cookbook.

Rinse navy beans. In a dutch oven, combine beans and water. Bring to a
boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. (or soak beans overnight in a covered pan.) Do not drain.

Bring beans and liquid to boiling. Add ham bone; reduce heat. Cover simmer
1 hour or till beans are nearly tender. Remove ham bone; when cool enough
to handle, cut off meat and coarsely chop. Discard bones. Return meat to
pan. Add potatoes; peeled and cubed; carrots, chopped; onion, chopped;
thyme, salt, pepper and hot pepper sauce. Cover; simmer 30 minutes or until
vegetables are tender. Season. Posted to TNT Prodigy's Recipe Exchange
Newsletter by MBills@aol.com on Aug 14, 1997