2 c. French market soup mix
2 qts. water
1 ham hock
Salt & pepper
1 (16 oz.) can whole tomatoes, undrained & chopped
1 lg. onion
1 clove garlic, minced
2 tbsp. lemon juice

Sort and wash 2 cups bean mix; place in Dutch oven. Cover with water 2" above beans and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove meat from bone. Chop meat and return to soup. Yield: 2 1/2 quarts. Ham "chunks" may be used.

FRENCH MARKET SOUP MIX: Is a combination of any of the following: dried navy beans, pinto beans, great northern beans, green split peas, yellow split peas, black eyed peas, lentils, baby limas, large limas, black beans, red beans, soy beans, barley pearls.