FRENCH MARKET SOUP

1^st DAY:

Dry mix 1/3  cup of each; for a total of 3 1/3 cups

black beans               

chick peas                 

lentils

navy beans                

pinto beans                

pearl barley

red kidney beans       

split peas                    

baby lima beans        

blackeyed peas

Wash and drain mix.  Add enough water to cover mix and 1 Tbsp. salt.  Soak overnight.  Cook 1 1/2 lbs. chicken and 1 ham hock; remove meat and refrigerate.

2^nd DAY:

Drain beans.  Add 3½ qts. water plus 2-3 tsp. Bouquet Garni seasoning.  Simmer 3 hours. Add:

cooked chicken                             

cooked ham

1 lb. sliced smoked sausage        

2 cloves garlic

1 qt. canned tomatoes (cut up)     

2 medium onions

6 stalks celery chopped                    

1 large green pepper, chopped

1/4 - 1/2 tsp. red pepper

Cover and simmer 1½ hours.