2 c. 15 bean soup mix
2 qts. water
1 lb. chicken or ham hock
1 1/4 tsp. sea salt
1/4 tsp. pepper
1 vegetable or chicken bouillon cube
1 lb. whole tomatoes, undrained, unchopped
1 chili pepper, coarsely chopped
1 lg. onion, chopped
1 clove minced garlic
1/4 c. fresh lemon juice

Wash 2 cups bean mix. Soak in water overnight. Drain and add 2 quarts water, chicken, salt and pepper. Cover and bring to a boil. Add bouillon cube. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes or more, stirring occasionally. Remove chicken or ham from soup and remove meat from bone, chop and return to soup. Serve with crusty French bread and green salad.