A few years ago, friends of mine gave me a package for making soup, including herbs
and beans. You had to add a few ingredients. The result was outstanding. Over time I
figured out what spices to use as well as other ingredients that could produce an even
better soup - one thing I try to do with recipes I make. Just recently I had a few things in my
freezer - not roadkill - that I thought I could add to the soup to help free up that portion of
my freezer. Feel free to do likewise, but this advice is not intended for Jeffrey Dahmer.

For the beans, use 2 Tbsp each of split peas, lentils, pinto beans
or whatever you have available. Feel free to use any vegetables
available, as well as fresh herbs or dried, but do so judiciously.

French market soup x makes a lot
mixed dried beans 2 carrots, sliced
water 1 zucchini, cubed
2 bay leaves 2 stalks celery, sliced
1 28 oz can crushed tomatoes 1/4 tsp dried thyme
1 Tbsp fresh tarragon, minced 1 tsp chili powder
1/2 tsp dried basil 1 Tbsp Spanish paprika
1/4 tsp dried oregano 1 onion, minced
3 cloves garlic, minced 2 split chicken reasts
chicken or beef stock 1 large potato, grated
1/4 lb. smoked sausage x
Place the beans into a medium pot, cover with water and bring to a boil. Lower the heat and simmer for 2 minutes. Turn off the
heat and let stand for 1 hour. Bring to a boil and simmer or 45 minutes. Place the remaining ingredients, except for the potato,
with the beans into a crock pot and cook over low heat for 5 hours. Remove the chicken and cool slightly. Debone the chicken,
cube and add to the soup and cook for 5 more hours. Grate the potato, add to the soup and simmer for 2 hours more. Serve.