2 c. mixed dry beans
2 tbsp. salt
2 qt. water
1 smoked sausage ring (chopped into small pieces)
1 lg. onion, chopped
1 (28 oz.) can tomatoes, cut up with juice
1 tsp. chili powder
1 clove garlic, minced
Salt and pepper to taste

Wash beans thoroughly. Place in 5 quart kettle, cover with water and 2 tablespoons salt. Let soak overnight. In the morning drain, then add 2 quarts water and smoked sausage. Cover and bring to boil. Reduce heat and simmer three hours.

Add onion, undrained tomato, chili powder, garlic, salt and pepper. Bring to boil again, reduce heat and simmer, covered for 2-3 hours, stirring occasionally. This rich, thick, special blend of bean soup is delicious the day it is prepared and even better the next. This soup freezes well. (2 1/2 cups of chopped ham may be substituted for the sausage.)