2 cups bean mix (7, 12 or 15 bean)
1 tablespoon salt
1 ham hock
1 bay leaf
1/2 teaspoon thyme
6 ribs celery, chopped fine
1 green pepper, seeded and chopped
dash or two of cayenne pepper
4 cups tomatoes, chopped
2 medium onions, chopped
1 clove garlic, peeled and minced
1 pound smoked sausage, sliced thin, browned and drained
1/2 frying chicken pieces or two large breasts

Wash beans, drain, add water to cover.  Add salt and soak over night.
Drain, add 3 quarts of water, ham hocks and herbs.  Cover and simmer
for three hours.

Add celery, green pepper, cayenne, tomatoes, onion and garlic.  Simmer
uncovered for 1 1/2 hours.

Add sausage and chicken and cook until chicken is done.  Remove ham
hocks and chicken, and cut the meat from the bones into small pieces.
Return to soup.  Serve how with corn bread.

This freezes well.