1 1/4 c. mixed dry beans
8 c. water
1 smoked pork hock
1 (1.8 oz.) pkg. onion soup mix
1 (1.8 oz.) pkg. vegetable soup mix
1 clove garlic, minced
1 sweet red pepper, chopped
1 sweet green pepper, chopped
1 c. sliced carrots
1 (28 oz.) can tomatoes
Black pepper to taste

1/4 c. of any of 5 of the following: navy, red, kidney, or black beans, black eyed peas, lentils, split green or yellow peas, barley, pinto or romano beans.

Wash and soak beans overnight. Drain and place in pot with water, pork hock, soup mixes and garlic. Simmer covered for 2 hours. Lift pork hock from broth. Discard skin and bones and return cut up meat to soup. Add remaining ingredients. Simmer for 30 minutes or until vegetables are tender. (For more meat try adding 1 pound sliced, cooked sausage for last 5 minutes.) Serves 10.