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Ham and Bean Soup

1 lb Navy beans (2 1/2 cups)
8 c Water
1 Ham bone
2 md Carrots
2 md Potatoes
1 md Onion
3/4 ts Dried thyme
1/2 ts Salt
1/4 ts Pepper
Several dashes of hot pepper sauce

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.

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