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Rinse and sort the beans. Soak the beans in cold water to cover in a large bowl for 8-12 hours; drain. Place the beans in a stockpot and cover with fresh water. Simmer for 2 hours or until tender; drain. Melt the bacon drippings in a heavy stockpot. Add the onion, leeks, celery, carrots and garlic. Saute for 10 minutes or until tender. Stir in the thyme, bay leaf, pepper and chicken broth. Add the potatoes, ham hock and beans. Bring to a boil and reduce the heat. Simmer for 1 hour. Remove the ham hock to a platter and let stand until cool. Remove the ham from the bone, discarding the bone. Cut the ham into small pieces. Add to the soup. Add the zucchini and parsley. Simmer for 5-10 minutes or until tender. Adjust the seasonings, adding salt if needed. Remove the bay leaf. Ladle into soup bowls.
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VARIATION- Black beans are rich in both fiber and color. For Black Bean Soup, substitute black beans for the white beans and add 1 c sherry in place of 1 c of the chicken broth. For a dramatic presentation, ladle soup into bowls and top with sieved hard cooked egg yolk and chopped egg white. Serve with wedges or warm corn bread.
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