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

Sort and wash 2 cups French Market soup mix and place in a Dutch oven or large kettle. Cover with water 2 inches above beans. Soak overnight. Drain beans and add 2 quarts water plus ham hocks, salt and pepper. Bring water to a boil. Reduce heat and simmer for 2 to 2 1/2 hours or until beans are tender. Add remaining ingredients and simmer additional 30 minutes, stirring occasionally. Remove meat from bone and chop into bite-size pieces. Return meat to soup. Yield is about 2 1/2 quarts delicious soup. Serve with French bread.