10-Bean Soup

• 1 lb. 10 bean soup mix
• 2 Tbsp. Tony Chachere seasoning
• 2 Tbsp. parsley flakes
• 2 c. chopped onions
• 2 c. chopped celery
• 2 cloves garlic
• 2 bay leaves
• 2 cans tomatoes
• 2 whole jalapeno peppers
• 1 lb. sausage, sliced
• 2 lb. raw chicken, diced
• 2 ham hocks
• 2 c. ham
• 1 lb. raw shrimp (optional)

1. Wash beans.
2. Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot.
3. Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers.
4. Simmer for 2 hours, stirring occasionally.
5. Do not break peppers.
6. Remove ham hock; remove meat from bone and discard bones.
7. Add remaining meats, except shrimp.
8. Cook 1 1/2 hours longer.
9. Add shrimp the last 15 minutes.
10. Makes 12 (10-ounce) servings.
11. Freezes well.

bean soup mix, chachere, parsley flakes, onions, celery, garlic, bay leaves, tomatoes, jalapeno peppers, sausage, chicken, ham hocks, ham, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754960 (may not work)