Heat the oil in a cast iron dutch oven over medium heat. Add the bacon and cook, stirring often, until it begins to render fat. Add the onions, celery, green pepper, garlic, ham, sausage, and cook, stirring, until the onions are soft and lightly golden, 10 minutes.

Add the beans, chicken broth, tomatoes, and cumin. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally.

Taste for seasoning; be aware that the canned ingredients and the meat are salty to begin with, and the tomatoes and sausage contain hot pepper.

Season to taste with salt, black and cayenne peppers.

This soup is delicious and goes nicely with Susan's Jalapeno & Cheddar Cornbread served on the side

Slow-cook or Crock pot alternative: Soak 1 pound of beans (mixture of your choice) overnight in water to cover. Proceed as described above up until it's time to add the beans; transfer cooked meat and sautéed vegetables to a crock pot, add all other ingredients but salt, pepper, and cayenne, and cook over low heat for 6  hours. Taste for seasonings and add salt, pepper, and cayenne to taste; cook for 2 more hours or until beans are tender.