Native Succotash Soup

• 1/2 lb. (1 1/3 c.) dried hominy or 3 (14 1/2 oz.) cans hominy, drained
• 1 lb. dry white beans
• 10 c. chicken broth
• 2 Tbsp. minced garlic
• 1 c. fine chopped onions
• 1/2 c. chopped artichokes
• 1 c. chopped carrots
• 1 meaty ham bone or 1 c. chopped ham steak
• 8 oz. smoked sausage
• 1/4 c. snipped parsley
• 2 Tbsp. fresh sage or 1 tsp. ground sage
• 2 Tbsp. fresh rosemary or 1 tsp. dried rosemary, crushed
• salt and pepper

1. Cover beans and hominy 8 hours or overnight.
2. Drain.
3. Discard liquid.
4. In 6 to 8-quart Dutch oven, combine beans, hominy (if using canned hominy, add last 30 minutes of cooking), chicken broth, garlic, carrots, onion, artichokes, ham, sausage, parsley, sage and rosemary.
5. Heat to boiling.
6. Reduce heat.
7. Cover; simmer 2 hours until beans are tender.
8. Add canned hominy, if using.
9. Remove ham and sausage.
10. Cut into bite-size pieces.
11. Return to soup. Season to taste.

hominy, white beans, chicken broth, garlic, onions, artichokes, carrots, ham bone, sausage, parsley, fresh sage, fresh rosemary, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440061 (may not work)