FRENCH MARKET SOUP

1st DAY:
Dry mix ⅓ cup of each; for a total of 3⅓ 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 1½ lbs. chicken and 1 ham hock; remove meat and refrigerate.

2nd 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
¼ - ½ tsp. red pepper

Cover and simmer 1½ hours.