| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Soups, Beans |
6 |
Servings |
INGREDIENTS
| 2 |
c |
French market soup mix |
| 2 |
qt |
Water |
| 1 |
|
Ham hock |
| 1 1/4 |
tb |
Salt |
| 1/4 |
tb |
Pepper |
| 16 |
oz |
Can whole tomatoes; coarsely chopped, don't drain |
| 1 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Chili pepper; chopped |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
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 1/2 quarts of soup
From January 1992/ FAMILY
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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