Carol'S Bean Soup

• 1/2 c. dried black beans
• 1/2 c. red kidney beans
• 1/2 c. white navy beans
• 1/2 c. dried black-eyed peas
• 1/2 c. dried lima beans
• 3/4 lb. spicy sausage
• 1 medium smoked ham hock
• 4 c. water
• 1 large carrot, unpeeled
• 3 large sticks celery
• parsley
• 1 tsp. red wine
• 1 large onion, chopped
• 1/4 c. olive oil
• 2 cloves garlic, chopped
• 1 bay leaf
• 2 1/2 tsp. salt
• 2 tsp. paprika
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. pepper
• 1/4 tsp. ground cinnamon
• 2 c. chopped canned tomatoes
• 2 c. beef stock

1. Soak all beans in bowl overnight, except lima beans.
2. Soak them separately. Cover sausage and ham hocks with water.
3. Bring to a boil.
4. Add carrot, celery and parsley.
5. Reduce heat to simmer. Simmer 1 hour.
6. Remove sausage after 15 minutes and set aside.

black beans, red kidney beans, white navy beans, blackeyed peas, beans, sausage, hock, water, carrot, celery, parsley, red wine, onion, olive oil, garlic, bay leaf, salt, paprika, cumin, chili powder, pepper, ground cinnamon, tomatoes, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928609 (may not work)