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2/3 c. pinto beans
2/3 c. navy beans
2/3 c. kidney beans
2/3 c. lima beans
2/3 c. black-eyed peas
2 to 3 smoked ham hocks
3 medium onions, chopped
3 stalks celery, diced
3 large carrots, diced
2 bay leaves
2 Tbsp. chicken bouillon
1 tsp. salt
freshly ground pepper

Sort and rinse dry beans. Cover with water. Boil 2
minutes. Remove from heat; cover and let stand one hour.
Drain water and cover with fresh water. Add smoked ham hocks,
cut in 3 to 4 pieces each. Add chopped onions, celery, car-
rots, bay leaves, salt and pepper. Bring to a boil, then
simmer about 3 hours. Remove meat; trim from bones and dice.
Put ham back into soup along with chicken bouillon. Simmer
another hour. Adjust seasonings and add water as needed. This
soup is even better on the second day.

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