Nancy'S French Market Soup

• 2 c. dry bean mix (assorted beans)
• 2 qt. water
• 1 ham hock
• 1 1/4 tsp. seasoned salt
• 1/4 tsp. pepper
• 1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 chili pepper, coarsely chopped
• 1/4 c. lemon juice

1. Sort and wash bean mix.
2. Place in Dutch oven and cover with water to 2-inches above beans and soak overnight.
3. Drain beans and add 2 quarts water, ham hock, salt and pepper.
4. Cover and bring to a boil.
5. Reduce heat and simmer 1 1/2 hours or until tender.
6. Add remaining ingredients.
7. Simmer 30 minutes, stirring occasionally. Remove ham hock from soup.
8. Remove meat from bone.
9. Chop meat and return to soup.
10. Yield:
11. 2 1/2 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358520 (may not work)