2 lbs. navy beans, soaked overnight in salted water, then drained
3 ham hocks
8 slices bacon
3 chicken bouillon cubes
3 carrots, grated
2 lg. onions, chopped
2 tbsp. fresh, chopped parsley
2 bay leaves
4-5 drops Tabasco sauce

Combine all the above ingredients in a large pot, cover and cook on low heat for 3 to 4 hours (or until beans are tender), adding water as needed. Remove bacon strips and bay leaves. Remove meat from ham hocks and return to soup. (can be put in a very large crock pot and cooked on low heat approximately 8 hours). Serves 10 to 12.