Snowy Weekend Cassoulet

• 14 cup dried lentils
• 14 cup dried split peas
• 2 quarts water
• 1 (28 ounce) can tomatoes, diced (undrained)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 14 cup barley
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 12 large green bell pepper, chopped (or color of your choice)
• 2 garlic cloves, minced
• 14 teaspoon thyme
• red pepper
• 2 chicken breast halves, boneless, skinless (cubed)
• 7 ounces smoked sausage, sliced
• 1 cup lean ham, chopped

1. Sort and rinse the lentils and split peas.
2. Combine with the water, undrained tomatoes, beans, barley, onion, celery, green pepper, garlic, thyme and red pepper in a stock pot and mix well.
3. Simmer for 1 hour, stirring occasionally.
4. Stir in the chicken, sausage and ham.
5. Simmer until the chicken is cooked through, stirring occasionally.
6. Ladle into soup bowls.

lentils, peas, water, tomatoes, black beans, great northern beans, barley, onion, celery, green bell pepper, garlic, thyme, red pepper, chicken, sausage, lean ham

Taken from www.food.com/recipe/snowy-weekend-cassoulet-492999 (may not work)