Recipe - Pegs Many Bean Soup

1 pound Mixed Beans, dried
1 Chopped onion
2 Chopped green peppers
3 Grated carrots
1 small Bunch Celery, finely minced
1 pound Diced pork (chop suey pork)
1 pound Jimmy Dean Sausage (hot)
1 Grated potato
1 tablespoon Sweet basil, dried
1 tablespoon Ground sage
1 teaspoon Salt
1 teaspoon Pepper
1 Dash Red pepper
1 qt Chicken Stock, thereabouts

Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken stock
to soup pot and add beans. Turn heat on low. Add all ingredients just like
that. Do not precook meat. The grated potato thickens the broth, another
favorite thickener may be used, I prefer the potato. Simmer this soup for 2
hours before serving. I probably add more basil than listed, do that to
taste. Go easy on the sage but it is quite important. You may add a
tablespoon of sugar to perk this soup up a bit, I do not recall off hand if
I did or not. Another ingredient to perk it up is a tablespoon of
vinegardon't overdo.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini