French Market Soup

• 1/4 c. baby lima beans
• 1/4 c. lentils
• 1/4 c. pinto beans
• 1/4 c. black-eyed peas
• 1/4 c. black beans
• 1/4 c. navy beans
• 1/4 c. red beans
• 1/4 c. barley
• 1/4 c. split peas
• 1/4 c. garbanzos
• 1 Tbsp. salt
• ham hock
• 6 ribs celery
• 1 qt. tomatoes
• 2 medium onions
• 2 bay leaves
• 1 large green pepper
• red pepper
• 2 cloves garlic
• 1/2 large frying chicken
• 1 lb. smoked sausage
• 1/2 tsp. thyme

1. Wash dry beans.
2. Add water to cover and 1 tablespoon salt. Soak overnight.
3. Drain.
4. Add 3 quarts water, ham, bay leaves and thyme.
5. Cover and simmer 3 hours.
6. Add other ingredients except chicken and sausage.
7. Salt may be added to taste.
8. Simmer, uncovered, 1 1/2 hours.
9. Add sausage and chicken.
10. Simmer until chicken is done.
11. Remove chicken; debone and return to pot.
12. Serve very hot over rice, if you like.

baby lima beans, lentils, pinto beans, blackeyed peas, black beans, navy beans, red beans, barley, peas, garbanzos, salt, ham hock, celery, tomatoes, onions, bay leaves, green pepper, red pepper, garlic, chicken, sausage, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360930 (may not work)