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

Sort and wash 2 cups bean mix; place in Dutch oven. Cover with water 2 inches above beans and 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 ham hock from soup. Remove meat from bone; chop meat and return to soup. Yield 2 1/2 quarts.