Preparation:
Pick through and wash the beans thoroughly. Cover them with water in a large soup kettle and bring to a boil. Continue boiling for 45 minutes. Drain excess water. The procedure can also be accomplised by soaking the beans in water overnight and then drain the excess water. Add the chicken stock, tomato juice and all vegetables. Simmer 45 minutes or until vegetables are tender. While the soup is simmering, lightly brown the ham and smoked sausage over medium heat in a skillet. This brings out the smoked flavor. Add the meats to the soup when slightly browned. Serve immediately garnished with chopped parsley and freshly baked corn muffins. |
