French Market Soup
 - Ellyn Baker

BEANS: 1 pkg. each
Lima, Great Northern, Pinto, Kidney, Split Pea, 
Navy, Black, Red, Garbanzo, Blackeyed, Lentils  
& Barley   ** Mix all together and store in a container.

Ham Hock                            
2 Bay Leaves
Salt & Black Pepper                   
1/2 Tsp. Thyme
6 Stalks Celery, Chopped            
1 Tbsp. Parsley
1 Can Tomatoes (Like Rotels)                      
1/4 Tsp. Red Pepper
2 Onions, Chopped              
2 Uncooked Chicken breasts, with bone
2 Cloves Garlic,  Minced             
1 Lb. Smoked Sausage & or Tasso

1)  Wash and soak 2 cups of the dried bean mixture.
Drain and add Ham Hock, 2 tbsp. Salt and 3 qts. water,
chopped Celery, Bay Leaves, Thyme and Parsley.

2)  Simmer for about 3 hours - adding water as needed.

3)  Add 2 can of chopped Tomatoes, with liquid, 2
chopped onions, Red Pepper, Salt and Black Pepper
to taste.

4)  Cook uncovered 1 1/2 hours to a creamy stage.
Add chicken.

5)  Saute the Sausage and Tasso for a few minutes.
Add to the soup.

6) Remove the chicken from the pot, remove bones and
cut into bite size pieces.  Add back to the soup.

NOTE:  This soup is better the next day.