Bean Soup - cooking recipe

Ingredients

1 lb. small white beans
6 to 8 c. water
1 (8 oz.) can tomato sauce
1 whole onion
1 ham hock (lean)
3 chicken bouillon cubes
Louisiana hot sauce (optional)

Preparation

In a Dutch oven,
add
water,
onion
and
beans (rinse beans first).
Bring to
a
boil; simmer about 1 hour.
Remove onion. Add rest of
the
ingredients
and
cook until tender. Remove ham hock and let
cool; remove what meat you can.
Dice the meat and return to
the soup.
Serve with corn bread and a dash of hot sauce.