1/3 c. each: dried split peas, lentils, black eye peas, kidney peas, garbanzo and pinto beans
2 whole smoked ham shanks
1 tsp. garlic powder
1/3 c. dried veggie flakes
1/4 c. onion flakes
2 tbsp. chicken broth seasonings
2 tsp. sugar
1 whole bay leaf
5 whole cloves
1/2 tsp. each salt and pepper

Combine peas and beans, rinse and soak in 2 quart water overnight (or bring to a boil). Cook 2 minutes, cover and let stand for 1 hour. Drain combra, all ingredients and 2 quart water in large kettle. Simmer, covered until beans have tendered, skins and are mealy inside (2 to 3 hours).

Remove bay leaf, cloves, shank or bones. Cut meat off bone and return the meat to soup. Heat thoroughly. Makes 8 servings.