Hearty Hodgepodge - cooking recipe

Ingredients

6 slices bacon
1 lb. beef shank
3/4 lb. ham hock
14 oz. Polish sausage
6 c. water
1 medium onion
2 tsp. salt
2 cans garbanzo beans
3 c. diced potatoes
1 garlic clove

Preparation

In Dutch oven, cook bacon until crisp.
Drain, reserving 2 tablespoons drippings.
Crumble bacon.
Add sliced onion to drippings in pan.
Cook until tender.
Add beef, ham, water and salt.
Cook until tender; remove bone.
Skim fat and return meat to soup.
Add undrained beans, potatoes and garlic.
Simmer for 30 minutes more.
Add thinly sliced Polish sausage and bacon.
Simmer for 15 minutes more.
Makes 8 to 10 servings.
Serve with buttered toasted French bread.