Ham and Bean Soup

Ham and Bean Soup

2 C. bean mixture (see recipe on right)

3 to 4 lbs. smoked ham hocks or 1 ham (3 to 4 pounds)

3 quarts water

1 lb. canned diced tomatoes

1 large onion, diced

1 large green bell pepper, cored and chopped

1 C. chopped celery

1 clove garlic, minced

1 T. lemon juice

1 T. sugar

2 T. Worcestershire sauce

In large soup kettle, combine 2 cups bean mixture, ham hocks or ham and water. Bring to boil and boil gently about 2 hours. Add remaining ingredients and simmer another 2 hours. Remove ham hocks or ham, cut off meat and return meat to pot.

Makes 12 to 16 servings.