Bean Soup

1. 1

   In large saucepan or Dutch oven, soak beans overnight in 6 cups of water (or bring to boil 2 minutes and let stand covered 1 hour). Add remaining 4 cups of water, the ham hock, bay leaf and pepper. Bring to a boil.

2. 2

   Reduce heat, cover and simmer 1 1/2 hours or until beans are almost tender.

3. 3

   Stir in remaining ingredients, cover, cook 20 to 30 minutes more until beans are tender.

4. 4

   Discard bay leaf.

5. 5

   Cut meat from bones and return to soup.

No additional tips available.