Rinse beans. In Dutch oven combine beans and enough water to cover. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour (or soak the beans in water over night). Drain.
To the beans, add 6 cups fresh water and ham hocks. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Remove ham hocks. When cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture.
Add (undrained) tomatoes, celery, onion, garlic, bay leaves and red pepper. Add sliced sausage and chicken thighs. Bring to boiling. Reduce heat. Cover and simmer for about 1 hour or until chicken and beans are tender.
Remove chicken thighs. Cool slightly. Remove meat from bones and chop. Discard bones; return meat to soup.
Add parsley. Remove bay leaves. Serve.