Rinse beans.
In a 4 quart Dutch oven or kettle cover beans with water.
Bring to boiling.
Reduce heat.
Simmer beans, uncovered, for 2 minutes.
Remove from heat.
Cover beans and let stand 1 hour. (Or, in a covered pan soak beans in water overnight in a cool place.)
Drain beans and rinse.
In the same Dutch oven combine beans, water, undrairted tomatoes, ham bone, onion, green pepper, celery, garlic, and pepper.
Bring to boiling.
Reduce heat.
Cover and simmer about 3 hours or till beans are tender.
Remove ham bone.
When cool enough to handle, cut meat from bone.
Return meat to soup.
Heat through.
Stir in hot pepper sauce.
Season to taste with salt.
Note: Freeze any leftover soup in individual servings in moisture and vaporproof containers.
To reheat, place frozen soup in a small saucepan.
Reheat over medium low heat, stirring soup occasionally, about 20 minutes.