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FRENCH MARKET SOUP 
1 ham hock
4 to 6 chicken breasts
1 lb. Kielbasa sausage
Any leftover beef roast
2 to 3 cups mixture of 5 kinds of beans: (Navy, pinto, kidney, lentils, split peas)
1/2 c. barley
1 can stewed tomatoes
1 pkg. frozen corn
1 pkg. frozen mixed vegetables
6 to 10 carrots, chunked
2 to 3 ribs celery, chunked
1 onion, chopped
3 tsp. chicken bouillon or 3 bouillon cubes

In 8 quart soup kettle cook beans and barley and ham hock (2 to 3 hours or until beans are done). Remove ham hock, bone it, remove waste, put meat back in soup kettle. Cut up chicken thighs, remove fat and skin, add to pot; cut in raw vegetables, cook 15 to 20 minutes. Meanwhile slice kielbasa in 1 inch chunks; saute without oil or fat in skillet (tossing). Add to pot, (use a little pot liquor to get rest of flavor from skillet to pot.) Add remaining ingredients (tomatoes, frozen vegetables, bouillon). Cook until done. Then add any beef and heat.
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