6 slices bacon, chopped
3 leeks, white part only, cleaned and thinly sliced
3 carrots, peeled and chopped
2 stalks celery, chopped
2 parsnips, peeled and chopped
1 lg. onion, finely chopped
2 1/2 qt. chicken stock
1 lb. dried white beans, soaked in water overnight
1 (15 1/2 oz.) jar Ragu Homestyle spaghetti sauce
2 smoked ham hocks or ham bones
1 bay leaf
1 tsp. thyme
1/4 tsp. pepper
Salt to taste

In a large saucepan, cook bacon until crisp. Remove bacon and set aside. In the same saucepan, saute leeks, carrots, celery, parsnips, and onions in bacon drippings until vegetables are tender. Return bacon to pan; add chicken stock, beans, spaghetti sauce, ham hocks, bay leaf, thyme, pepper, and salt.

Bring to a boil; reduce heat and simmer covered 2 hours or until beans are tender. Remove ham hocks; trim meat from bones and return meat to soup. Discard bay leaf.