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MEXICAN SOUP 1 pkg. garbanzo beans 2 ham hocks, cut up 4 oz. Summer sausage 4 oz. pepperoni 4 oz. salami salt to taste 4 medium potatoes, cut into cubes Soak beans overnight, then drain the water off. Place beans and ham hocks in large pan, cover and cook with about 2-inches of water on top. Keep covered with water while cooking, cook until done. Cut meats into small pieces and add to beans. Add meat from ham hocks and potatoes, bring to a boil, reduce heat to low and simmer for 1 hour. Serve with cornbread or crackers. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!