French Market Soup Mix

• 2 c. bean mix
• 2 qt. cold water
• 1 ham hock (salt pork, chopped ham or sliced sausage)
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (28 oz.) can tomatoes, coarsely chopped (undrained, plain, stewed or Ro-Tel)
• 1 large onion, chopped
• 1 clove garlic, chopped or crushed
• 1 chili pepper, coarsely chopped (optional, especially if using Ro-Tel)
• 1/4 c. lemon juice

1. Sort and wash 2 cups bean mix; place in a Dutch oven.
2. Cover with water 2 inches above beans and soak overnight.
3. Drain beans and add 2 quarts water and add next 3 ingredients.
4. Cover and bring to a boil.
5. Reduce heat and simmer 1 1/2 hours or until beans are tender.
6. Add remaining ingredients; simmer 30 minutes, stirring occasionally.
7. Remove ham hock from soup and remove meat. Chop meat and return to soup.
8. Yield:
9. Approximately 2 1/2 quarts, 10 to 12 servings.

bean mix, cold water, ham hock, salt, pepper, tomatoes, onion, clove garlic, chili pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366631 (may not work)