2 c. French Market bean soup mix
2 qts. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can tomatoes, coarsely chopped
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped
1/4 c. lemon juice

In Dutch oven, place 2 cups soup mix; cover with water 2 inches above beans. Soak overnight. Drain beans; add 2 quarts water, ham hock, salt, and pepper. Cover and bring to boil; reduce heat and simmer 1 1/2 hours or until tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove meat from bone; chop and return to soup. Yield: 2 1/2 quarts.