French Market Soup (aka The Mean Bean Soup)

By: Barb Ely 

2 cups French Market Soup Mix (13 Bean Mix)

2 quarts water

1 ham hock

1 ¼ tsp salt

¼ tsp pepper

1 (16 oz.) can whole tomatoes, undrained and coarsely chopped

1 large onion, chopped

1 clove garlic, minced

1 chili pepper, coarsely chopped ( I’ve never used this)

¼ C lemon juice

Sort and wash 2 C 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 ½ 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 ½ quarts.