Boot Scootin' Bean Soup -

2 c Cubed Ham

2 c Water

22 oz Tomato Juice

4 c Chicken Stock (3 cans)

2 c Chopped Onions

3 Cloves Garlic, minced

3 tb Chopped Parsley

1/4 c Chopped Green Pepper

2 tb Brown Sugar

1 tb Chile Powder

1 t MSG

1 t Salt

1 t Crushed Bay Leaves,

4 Whole Cloves,

1 t Oregano

1/2 ts Cumin

1/2 ts Crushed Rosemary

1/2 ts Celery Seed

1/2 ts Ground Thyme

1/2 ts Ground Marjoram

1/2 ts Sweet Basil

1/4 ts Curry

1 c Sherry

Soak beans overnight. Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender. Add Sherry. Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992 Provided by: 'Ol Ed, The Orchid Man