|Dried great northern beans||2 Cup (32 tbs)|
|Chicken breast||1 , skinned|
|Meaty ham shank||1 , cut into 3 inch pieces|
|Beef bouillon cubes||2|
|Chicken bouillon cubes||2|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Linguica sausage/Pepperoni, sliced||4 Ounce|
|Potatoes||2 Medium, peeled, cut in 1/2-inch cubes|
|Shredded cabbage/Spinach/turnip greens||2 Cup (32 tbs)|
Sort and rinse beans; place in a 4-quart pot.
Add water to a level 3 inches above beans.
Bring beans and water to a boil.
Boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans, discarding water.
Return beans to pot.
Add 2 quarts water, chicken breast, ham-shank pieces, bouillon cubes, onion and salt.
Bring mixture to a boil; reduce heat.
Cover and simmer 30 minutes.
Remove chicken breast and set aside.
Continue cooking mixture until beans are tender, 1 to 1-1/2 hours.
Remove ham shank.
Set aside to cool.
Add sausage, potatoes and cabbage, spinach or turnip greens.
Simmer 20 minutes.
Pull or cut ham and chicken from bones.
Cut meat in 1/2-inch cubes.
Add meat to pot.
Simmer 10 minutes longer.
Ladle hot soup into heavy bowls.