Confetti Bean Soup

• 1 pkg. (16-oz.) 14 varieties dried bean soup mix
• 4 beef-flavor bouillon cubes
• 2 lb. smoked ham hocks
• 3 Tbsp. chopped chives
• 1 tsp. salt
• 1 tsp. dried Summer Savory
• 1 tsp. ground cumin
• 1/2 tsp. lemon pepper
• 1 bay leaf
• 1 16-oz. can stewed tomatoes with liquid

1. Rinse beans with running cold water and discard any stones or shriveled beans.
2. In a 5-quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes.
3. Remove from heat; cover and let stand 1 hour.
4. Drain and rinse beans.
5. Return beans to Dutch oven; add next 8 ingredients and 8 cups of water. Over high heat, heat to boiling; reduce heat to low, cover and simmer 2 hours or until beans are tender, stirring occasionally. Remove ham hocks; cut meat into small pieces and return to soup. Add the can of tomatoes with its liquid; over high heat, heat to boiling.
6. Reduce heat to low; cook, uncovered, 1 hour longer, stirring to break up tomatoes.
7. Discard bay leaf.
8. Serves 10-12.

bean soup mix, beefflavor, ham hocks, chives, salt, ground cumin, lemon pepper, bay leaf, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4893 (may not work)