FRENCH MARKET SOUP

From Steve, of S. Whit's Place and CINBALGU's Homepage

2 cups mixed dried beans
1 tablespoon salt
1 ham hock
1 bay leaf
1/2 teaspoon thyme
6 ribs celery, diced
1 green pepper, chopped
dash of cayenne
4 cups of tomatoes, chopped
2 medium onions, chopped
1 clove garlic, minced
1 pound small sausage, sliced thinly, and browned
1/2 a chicken, cut in 2-4 pieces

Wash beans and drain. In a stewpot, cover with water,
add salt and soak overnight. Drain. Add 3 quarts fresh water,
ham hock, and herbs. Cover, bring to a boil and lower heat.
Simmer for 3 hours.

Add vegetables and simmer uncovered about
1 1/2 hours. Add sausage and chicken and cook til chicken
is done. Remove the hock and chicken. Remove meat from bones,
cut in bite-sized pieces and return it to the soup.