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French Market Soup with Chicken

1 cup split green peas
1 cup black eyed peas
1 cup dry pinto beans
1 cup lima beans
1 cup kidney beans
1 cup dry red beans
1 cup dry black beans
1 cup garbanzo beans
6 pounds fresh chicken pieces
3 cups diced ham
2 cups chopped celery
3 bay leaves
4 carrots, peeled and sliced
1 tablespoon dried parsley
2 onions, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 pound link sausage
1 (14.5-ounce) can stewed tomatoes

1. Combine split green peas, black eyed peas, dry pinto beans, lima beans, kidney beans, dry red beans, dry black beans, and garbanzo beans. Soak dry beans overnight. (If using canned beans do not soak). Drain.
2. In a heavy skillet over medium heat, brown sausage about 5 minutes, or until done. Drain. Set aside.
3. In a heavy kettle add roasting chickens, cover with water, bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours. Drain, reserving the liquid, cool, and debone the chicken. Skim the chicken broth.
4. In the same kettle add the beans, diced ham, chopped celery, bay leaves, peeled and sliced carrots, and parsley. Cover with reserved chicken stock, add chopped onions, chopped garlic cloves, and chili powder. Add in chicken, and sliced link sausage to the soup mixture with stewed tomatoes. Simmer for 1 1/2 hours or until beans and vegetables are tender.

Makes 8 servings.