2 ham hocks
1 round onion
1 can black bean soup
1 can lima beans or 1 pkg. frozen limas
1 can pork & beans
1 can bean & bacon soup
1 can dark kidney beans
Small head of cabbage, shredded
1 potato, peeled & cubed
1 carrot, sliced

Simmer ham hocks and onion in 2 quarts of water in covered pan for 1 hour. Drain stock into bowl, cut meat off hocks and add to stock (discard skin, fat and bones from hocks). Refrigerate overnight.

The next day skim any fat from cold stock and add water to make about 2-2 1/2 quarts. In a large soup pan combine all ingredients and simmer for 2 or more hours. Serves 6 generously. Double or triple for a large crowd.