1 pound dried navy or pean beans
1 smoked ham butt, 3 to 4 pounds
6 onions, sliced
8 cloves garlic, chopped
1 green pepper, cut in strips
1 hot pepper
1 pound fava or lima beans, or 1 box (10 ounces) frozen limas
4 carrots, sliced
6 white turnips, sliced
1 cabbage, shredded
1 pound peans or 1 box (10 ounces) frozen peas
Salt and pepper
12 to 16 pork sausages
Cover dried beans with 6 cups water, bring to boil in a kettle or Dutch oven and boil 2 minutes. Cover and let stand 1 hour, then cook until just tender. Add next 8 ingredients and more water, if necessary. Cover and simmer gently 3 to 4 hours. Add cabbage, peas, and any other vegetables you may have. Cook until vegetable mixture is a thick puree. Season to taste. Remove ham from soup when tender; cut in slices and keep warm.
Cook sausages in a skillet. Serve big bowls of soup with ham slices, sausages, and plenty of crusty bread. This is a good rib-sticking dish.
Makes about 4 quarts.