1/3 picnic ham or 4-5 smoked ham hocks
1 qt. dried beans (dry beans pkg. mixed, soak overnight)
1 c. diced onion
1 c. diced celery
1/2 c. green pepper, diced
5 lg. cloves garlic, diced or crushed
2 c. diced carrots
2 c. diced rutabaga (optional)
2 c. diced zucchini or broccoli
2 tbsp. parsley
1 tbsp. ground pepper
1 tsp. basil
1 tsp. coriander
1 tsp. nutmeg
1 tsp. Bouquet Garni (optional)
1 c. barley

Soak beans overnight (8-9 hours). Put ham and beans in large pot. Bring to a boil then let it simmer for an hour. (Can be refrigerated overnight a this point to skin off grease.) Add celery, then stir fry in bacon fat, onions, green pepper, and garlic. Add to pot. Simmer for another hour. Add carrots, rutabaga, broccoli, barley, and herbs. Simmer for another hour, add parsley.