Old Hampton Store Soup

I will sometimes use two or more ham hocks because that is how they come packaged. I will also add more chopped ham if I have it leftover. However, I don’t put it in until last 30 minutes. If you boil protein, it becomes tough.

ingredients

2 c bean soup mix (dried mixed beans)
2 qts. Water
1 ham hock
1 1/2 t salt
1/2 t pepper
1 chili pepper, coarsely chopped
1/4 c fresh lemon juice
1 16 oz. can whole tomatoes (undrained and coarsely chopped)
1 large onion, chopped
1 clove garlic, minced

directions

Sort and wash 2 c beans, place in large pot and cover with water a few inches above the beans. Soak overnight. (If you are in a hurry, you can boil and cook them for 1 hour.) Drain and rinse the beans. Add water (2 qt.), ham, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Remove ham hock. Pick meat from bone, chop and return to soup.

Source: Vickie