1 lb. dried beans (navy, pea, yellow-eye)
12 c. water
1 daisy ham, cut in thick slices
5 med. onions, chopped
8 garlic cloves, minced
1 green bell pepper, diced
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen peas
3-4 stalks celery, cut up
5 carrots, sliced
1 sm. cabbage, shredded
1 can chick peas
3 bay leaves
1 tsp. crushed red pepper
2 tsp. thyme
Pepper to taste
Salt if needed (beans and sausage are salty)
12-16 pork sausages, browned and cooked

Pick over and rinse beans; add water. Bring to a boil. Boil for 2 minutes. Cover and let stand for 1 hour. Then soak for 1/2 hour in large pot. Add beans, onions, garlic, green pepper, celery, carrots, bay leaves and seasonings. Bring back to boil and simmer for about 1 hour, covered. Then add cabbage, peas, limas, chick peas, and simmer about another hour until cabbage and meat are done. This seems like a lot of cabbage, but it boils down considerably. Cooking time varies. Soup will be thick. Add more water if needed. Add sausages, whole, and heat thoroughly.

Freezes well. Makes about 4-5 quarts. Best made day or so ahead, the longer it stands, the better it gets. This is a very hearty main dish soup. Serve with crusty roll, bread, sour bread or rye bread.