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2 c. French Market Soup Mix
2 qt. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 large onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely
1/4 c. lemon juice
1 (16 oz.) can whole tomatoes,
undrained and coarsely

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, ham hock, salt and pepper.
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.

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