3 ham hocks
2 qts. beef broth or water
2 lg. onions, sliced
1 lin
4 cloves garlic, minced
4 lg. potatoes, diced
2 carrots, sliced
1 lg. can tomatoes
1/4 c. basil
1 sm. can tomato sauce
2 bunches of Spinach or water cress, cut into 1 inch pieces
4 c. canned pinto or kidney beans
Salt and pepper to taste

Cover ham hocks with beef broth and simmer until tender. Remove ham hocks from broth and allow to cool. When cool, remove the meat from the bones and cut into bite size pieces. Add onions, sausage, garlic, potatoes, carrots, tomatoes, basil, bay leaves to broth. Simmer for 30 minutes. Add tomato sauce, water cress, beans and the meat from the ham hocks. Cook another 20 minutes. Serve or refrigerate overnight or for several days. Reheat to serve.