5 Bean Soup(Very Hearty) - cooking recipe

Ingredients

1/2 c. dried black beans
1/2 c. dried red kidney beans
1/2 c. dried white navy beans
1/2 c. dried black-eyed peas
1/2 c. dried baby lima beans
3/4 lb. andouille (spicy New Orleans sausage)
1 medium smoked ham hock (10 oz.)
4 c. water
1 large carrot, broken in several pieces
3 large celery ribs, broken in large pieces
3 parsley sprigs
1 very large onion, chopped coarsely
1/2 c. olive oil
2 finely chopped garlic cloves
1 bay leaf
2 1/2 tsp. salt
2 tsp. paprika
2 tsp. cumin
2 tsp. chili powder
1 tsp. black pepper
1/4 tsp. cinnamon
2 c. chopped canned tomatoes (in paste)
2 c. beef stock
1 tsp. red wine vinegar

Preparation

Place all beans (except limas) in bowl and cover with water. Soak overnight.
Soak limas separately.
Cover ham hock and sausage with water and boil.
Add carrot, celery and parsley. Simmer 1 hour, but remove sausage after 15 minutes. Set aside. Saute onion in olive oil. Add garlic and set aside. Drain and remove grease for hock water.
Discard veggies.
Remove meat from hock and chop coarsely.
Dispose of skin and bone.
Drain mixed beans and put in a large pot.
Measure degreased water and add water to make 4 cups.
Pour over beans.
Boil.
Add onion-garlic mixture.
Simmer; add spices.
Simmer 1 1/2 to 2 hours.
Add tomatoes, beef stock and lima beans.
Simmer another 30 minutes. Cut sausage into 1/4-inch rings.
Add to soup with ham and vinegar. Simmer 10 minutes more. Serve!
Very good.
Hot.
Good Tex-Mex!