Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 cups | French market soup mix |
| 1 each | Ham hock |
| ¼ tablespoon | Pepper |
| 2 quarts | Water |
| 1¼ tablespoon | Salt |
| 16 ounces | Can tomatoes; chopped, |
| 1½ cup | Chopped onion |
| 1 each | Chili pepper; chopped |
| 1 each | Clove garlic; minced |
| ¼ cup | Lemon juice |
INGREDIENTS
DIRECTIONS
Sort and wash 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 2 inches above the beans. Soak overnight. The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1½ hours until beans are tender. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally. Remove ham hock from the soup, take the meat from the bone, chop and return to the soup. Makes 2 ½ quarts of soup From the files of Earl Shelsby
Submitted By GAIL SHIPP On 10-10-94