Bean Soup - cooking recipe

Ingredients

1 (24 oz.) jar Northern beans
1 (24 oz.) jar pinto beans
6 c. chicken stock (46 oz. can)
2 lb. uncooked chicken (3 c., cooked)
1 c. chopped onion
1 c. chopped celery
2 garlic cloves, minced
2 Tbsp. minced parsley
1 tsp. dried rosemary
1 tsp. basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can whole peeled tomatoes, chopped
2 c. ham, cubed
1/2 lb. Polish sausage

Preparation

Pour chicken stock in pan.
Add chicken, onion, celery, garlic, parsley, rosemary, basil, thyme, oregano, tomatoes, salt and pepper.
Bring to a boil and then simmer 45 minutes.
Place sausage in skillet.
Cover with water and simmer 15 minutes. Drain sausage, remove skin and cut into 1/4 inch slices.
Add slices of sausage and ham to soup and simmer 10 minutes.
Add beans and simmer 10 minutes.
(If you use cooked chicken you can cut the first cooking time to 30 minutes, instead of 45 minutes.)