French Market Soup

1. 1

   Sort and wash bean mix; place in Dutch oven.

2. 2

   Cover with water 2 inches above beans; soak overnight.

3. 3

   Drain beans; add 2 quarts water, ham hock, salt and pepper.

4. 4

   Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours until beans are tender.

5. 5

   Add remaining ingredients; simmer 30 minutes.

6. 6

   Stir occasionally. Remove ham hock, take meat from bone, chop and return to soup. Yields 2 1/2 quarts.

* Per serving · 4 servings · Values may vary.

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