Nancy'S French Market Soup - cooking recipe

Ingredients

2 c. dry bean mix (assorted beans)
2 qt. water
1 ham hock
1 1/4 tsp. seasoned salt
1/4 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
1/4 c. lemon juice

Preparation

Sort and wash bean mix.
Place in Dutch oven and cover with water to 2-inches above beans and soak overnight.
Drain beans and add 2 quarts water, ham hock, salt and pepper.
Cover and bring to a 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.