10-Bean Soup - cooking recipe

Ingredients

1 lb. 10 bean soup mix
2 Tbsp. Tony Chachere seasoning
2 Tbsp. parsley flakes
2 c. chopped onions
2 c. chopped celery
2 cloves garlic
2 bay leaves
2 cans tomatoes
2 whole jalapeno peppers
1 lb. sausage, sliced
2 lb. raw chicken, diced
2 ham hocks
2 c. ham
1 lb. raw shrimp (optional)

Preparation

Wash beans.
Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot.
Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers.
Simmer for 2 hours, stirring occasionally.
Do not break peppers.
Remove ham hock; remove meat from bone and discard bones.
Add remaining meats, except shrimp.
Cook 1 1/2 hours longer.
Add shrimp the last 15 minutes.
Makes 12 (10-ounce) servings.
Freezes well.