Ham and Bean Soup

1 pound navy beans (2 1/2 cups)
8 cups water
1 ham bone
2 medium carrots
2 medium potatoes
1 medium onion
3/4 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Several dashes of hot pepper sauce


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 until 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.