16 Bean Soup

1 package of 16 beans (soak according to package instructions and discard seasoning packet)

1 whole chicken
Carrots
2-3 stalls of celery cut into thirds
1 onion, quartered
3 whole cloves of garlic
1 T salt
1/2 T pepper

1 pound bacon, diced
1 pound cooked, smoked sausage, sliced
2 onions, diced
5 cloves garlic, minced
1/4 c white wine
1 can stewed tomatoes
1 can tomato sauce
3 bay leaves
1 t dried thyme
1 t red pepper flakes

Cover chicken in a large stockpot with 3 quarts of water. Add next six ingredients. Bring to a boil and simmer 3 hours. Remove chicken and shred meat. Strain liquid and discard the solids.

Cook bacon in a large dutch oven Remove bacon to plate and discard all but 2T of bacon grease. Cook onions and sausage over medium heat until onions are tender and sausage is lightly browned. Add garlic and cook for a minute more. Pour in wine and deglaze pan. Let wine reduce by one half.

Add soaked, drained and rinsed beans. Cover with the strained chicken stock. Add the tomatoes, herbs and seasonings. Return sausage, bacon and chicken to the pot. Add water if needed to allow one inch above beans. Bring to a boil and simmer for three hours.