Recipe - French Market Soup

2 cup French market soup mix
2 qt Water
1 Ham hock
1 One fourth tablespoon Salt
One fourth tablespoon Pepper
16 ounce Can whole tomatoes;
coarsely chopped,
don't drain
1 One half cup Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
One fourth cup Lemon juice

Sort and wasy 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 1 1/2
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 One half quarts of soup

From January 1992/ FAMILY

Shared by Robert Rostrup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini