2 c. French Market Soup Mix
2 qt. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can whole tomatoes, undrained and chopped
1 large onion, chopped
1 garlic clove, minced
1 chili pepper, chopped
1/4 c. lemon juice

Sort and wash bean mix; place in Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours until beans are tender. Add remaining ingredients; simmer 30 minutes. Stir occasionally. Remove ham hock, take meat from bone, chop and return to soup. Yields 2 1/2 quarts.