2 c. mixed beans (see note below)
1 ham hock or 1/2 lb. cottage ham or ham slices
2 tbsp. parsley
1 bay leaf
1/2 tsp. sage and 1 tsp. bohnenkraut
4 chicken bouillon cubes
1 tsp. salt
18 oz. can tomatoes, chopped (including juice)
2 c. chopped celery
1 c. onions, chopped
2 garlic cloves, minced
1 carrot, minced
1 lb. Kielbasa sausage or Italian sausage, cubed, browned and drained
2 whole chicken breasts, cooked, boned, and cubed
Salt and pepper
1/2 c. red wine or sherry (optional)

Wash and drain the mixed beans. Put them into a pot with 3 quarts of water, the herbs, the bouillon cubes, ham, 1 teaspoon salt. Cover and simmer for 2 1/2 to 3 hours. To the above add tomatoes, vegetables and garlic. Simmer uncovered until thick and creamy, about 1 1/2 to 2 hours.

Cut up the ham and add with the sausage and chicken to the pot. If desired add the wine. Add water if necessary to desired consistency. Taste and correct seasonings. Simmer 15 minutes. (Serves 6 to 12 depending on the cook's choice of consistency).

May be served with 1/4 cup of rice in center, hot bread, and a green salad. AN OPTION: Omit ham and chicken. Add to other ingredients 6 ounces of tomato paste diluted in 1 cup of water.

NOTE: Mixed beans may consist of the following: pinto, black-eyed peas, green split peas, lentils, kidney beans, Michigan beans, marrow beans, navy beans, large and baby lima beans, black beans and black turtle beans.