2 c. sixteen bean mix
3 qt. water
Ham hock
1 can tomatoes
1 lb. thinly sliced smoked sausage
1/2 c. parsley
1/2 c. red wine
2 cloves garlic
Salt & red pepper to taste
2 c. chopped onions
2 chicken breasts, 2 thighs
1 1/2 tsp. oregano
1 1/2 tsp. basil
1 1/2 tsp. gumbo file
2 bay leaves
6 stalks celery

Wash and drain bean mixture. Add 3 quarts water, ham hock; "Bouquet garnish" in cheese cloth the following oregano, basil, gumbo file and bay leaves. Simmer covered 3 hours. Add tomatoes, onions, garlic, celery, salt and pepper. Remove Bouquet Garnish. Simmer 1-1 1/2 hours more. Soup should be creamy.

Add sausage and chicken that has been cooked and deboned. Simmer 15 minutes more. Flavor improves with age; add parsley and wine 10 minutes before serving.