Bean Soup

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   In a Dutch oven,

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   add

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   water,

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   onion

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   and

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   beans (rinse beans first).

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   Bring to

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   a

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   boil; simmer about 1 hour.

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    Remove onion. Add rest of

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    the

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    ingredients

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    and

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    cook until tender. Remove ham hock and let

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    cool; remove what meat you can.

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    Dice the meat and return to

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    the soup.

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    Serve with corn bread and a dash of hot sauce.

No additional tips available.