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, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped
1/4 c. lemon juice

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