3 qt. water
3+ ham hocks
2 c. beans (washed)
1 1/2 tsp. basil
2 cloves garlic (or 1/4 tsp. minced garlic)
1 tsp. cayenne pepper
1 tsp. coarse ground pepper
Pinch of salt
2 med. onions
5-6 stalks celery
3-4 chicken breasts (1-2 lbs. boneless/skinless), cut up the chicken
1 tsp. thyme
1 lb. Polish Kielbasa (cut into slices) (I use 1/2 lb. Polish Kielbasa and 1/2 lb. Cajun or hot sausage)
2 cans stewed tomatoes (one regular/one Mexican)

Beans are a mixture of dried beans: split peas, navy beans, lentils, kidney beans, black beans, northern beans, red beans, pinto beans, baby limas, etc.

Pour water, beans, peppers, thyme, basil and ham hocks in a stock pot. Cover and simmer 3 hours (bring to a boil first, then turn to simmer).

After 3 hours of simmering, add 2 cans stewed tomatoes (1 can regular, 1 can Mexican). Chop onions and celery and add. Add the 2 cloves of garlic. Simmer uncovered 1 1/2 hours.

Add sausage slices and continue to simmer. Half an hour or 45 minutes before serving, cut up chicken and add to soup and continue to simmer.

SERVING SUGGESTION: Make rice and serve soup over the rice.