Ham Or Chicken and Vegetable Bean Soup

3 Cups Water

1 1/4 Cups Dry navy beans

1 Medium potato -- 1/2" pcs

1 Medium carrot -- 1/2" pcs

1 Stalk celery -- sliced

1 Medium onion -- chopped

1 Tablespoon Parsley flakes

1/2 Teaspoon Dried thyme -- crushed

1/4 Teaspoon Salt

Tabasco 4 Cups Water

3/4 Pound Meaty ham hocks

OR 2 chicken breasts

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.