Vegetable, Bean, and Ham Soup
1 bag of mixed dried beans
3 quarts of water
2 t. salt
1 ham hock
1 T. chili powder
2 cloves of garlic finely chopped
1 c. diced celery
2 c . diced carrots
2 cans (14.5 oz.) diced tomatoes
2 T. freshed squeezed lemon juice
Wash beans. Place first eight ingredients in a large pot.
Bring to a boil and cook for 2 minutes. Cover pot and remove from the heat.
Allow the pot to stand for 1 hour, return to heat and bring to a boil again.
Reduce heat and simmer until vegetables and beans are tender, about 1 hour, adding hot water, if necessary. Remove the ham hock, allow to cool and remove the meat from the bone.
Cut the ham into small pieces. Add the ham, tomatoes and lemon juice to the soup.
Simmer about 30 minutes.
Serve with green salad and good bread.