2 quarts chicken stock, homemade or store bought
3 cups homemade white beans, or 2 cans, with liquid
3 cups homemade pinto beans, or 2 cans, with liquid
1 can sliced carrots
1 can dark red kidney beans
1 can black beans
1 can black eyed peas
half head of cabbage, cut into bite size pieces
¼ cup chopped onion or 1 Tablespoon minced dried onion
1 or 2 cloves minced garlic, or dash of garlic powder
½ cup chopped celery, optional
Law*ry's seasoning salt, to taste
black pepper, to taste
liquid smoke flavoring, to taste, optional
1 lb. sliced polska kielbasa or smoked sausage and/or cubed cooked ham

In *LARGE stock pot or Dutch oven* combine all ingredients except sausage and/or ham and bring to a boil. Cover and simmer until cabbage is nearly done, then add sausage and simmer until done. A skillet of hot buttermilk cornbread is the ideal accompaniment for this soup.

*I usually make this in a 5 quart Dutch oven and often have to transfer some of it to another pot because my Dutch oven won't hold it all. If I double it, I use my 3 gallon stock pot!