Native Succotash Soup - cooking recipe

Ingredients

1/2 lb. (1 1/3 c.) dried hominy or 3 (14 1/2 oz.) cans hominy, drained
1 lb. dry white beans
10 c. chicken broth
2 Tbsp. minced garlic
1 c. fine chopped onions
1/2 c. chopped artichokes
1 c. chopped carrots
1 meaty ham bone or 1 c. chopped ham steak
8 oz. smoked sausage
1/4 c. snipped parsley
2 Tbsp. fresh sage or 1 tsp. ground sage
2 Tbsp. fresh rosemary or 1 tsp. dried rosemary, crushed
salt and pepper

Preparation

Cover beans and hominy 8 hours or overnight.
Drain.
Discard liquid.
In 6 to 8-quart Dutch oven, combine beans, hominy (if using canned hominy, add last 30 minutes of cooking), chicken broth, garlic, carrots, onion, artichokes, ham, sausage, parsley, sage and rosemary.
Heat to boiling.
Reduce heat.
Cover; simmer 2 hours until beans are tender.
Add canned hominy, if using.
Remove ham and sausage.
Cut into bite-size pieces.
Return to soup. Season to taste.