French Market Soup(Southern Living Magazine)

• 1 pkg. French Market soup mix (2 c.)
• 1 large ham hock
• 2 qt. water
• 1 (16 oz.) can tomatoes, coarsely chopped (undrained)
• 1 1/2 c. onions, chopped
• 3 Tbsp. lemon juice
• 1 chili pepper, coarsely chopped
• 1 clove garlic, minced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

1. Sort and wash soup mix; place in Dutch oven.
2. Cover with water 2 inches above soup mix; let soak 8 hours.
3. To speed soaking time: boil 2 quarts water; add bean mixture and boil 3 minutes.
4. Remove from heat; cover and let stand 1 hour.
5. Drain and proceed as directed.
6. Drain soup mix and return to pan; add 2 quarts water and ham hock.
7. Bring to boil; cover.
8. Reduce heat and simmer 1 1/2 hours.
9. Stir in tomatoes and next 4 ingredients.
10. Bring to boil; reduce heat and simmer, uncovered, 30 minutes.
11. Remove ham hock; remove meat from bone.
12. Chop meat and return to soup.
13. Stir in salt and pepper.
14. Yields 3 quarts.

ham hock, water, tomatoes, onions, lemon juice, chili pepper, clove garlic, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885426 (may not work)