Bean Soup - cooking recipe

Ingredients

beans
3 qt. water
1 lb. smoked ham or 1 ham bone
2 tsp. parsley
3 chicken bouillon cubes
1/2 tsp. thyme
bay leaf
1 c. cubed chicken breast
2 c. chopped celery with leaves
1 c. sliced carrots
1 (28 oz.) can chopped tomatoes
3 c. chopped onions
3 garlic cloves, crushed
1 lb. kielbasa or smoked sausage, sliced thin
2 c. dry white wine

Preparation

Wash and check beans.
Soak overnight in water; drain.
In 8 to 10-quart stock pot, put beans.
Add water, smoked ham or ham bone, parsley, chicken bouillon cubes, thyme and bay leaf.
Cover and bring to a boil.
Reduce heat and simmer for 3 hours.
Add chicken breast, celery, carrots, chopped tomatoes, onions and garlic. Bring to a boil.
Reduce heat and simmer 1 hour.
Add kielbasa or smoked sausage and white wine.
Simmer for 1 hour.
Yields 5 quarts.
Refrigerate when cool for at least 12 hours (24 is better).
Remove bone, bay leaf and fat before reheating.