2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped, – don’t drain 1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice
Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 2 inches above the beans. Soak overnight. The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1 1/2 hours until beans are tender. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally. Remove ham hock from the soup, take the meat from the bone, chop and return to the soup. Makes 2 1/2 quarts of soup From January 1992/ FAMILY Shared by Robert Rostrup