(from the Lion House)
1 pint bean soup mix
7 cups water
1 ham hock
1 clove garlic - minced
1 large onion - chopped
1 teaspoon chili powder
1 to 2 teaspoons salt
1 8-oz can tomato sauce
2 carrots - chopped
1 rib celery – chopped
Wash the beans. Place all ingredients in a slow-cooker pot. Cover and cook on medium for 7 hours or till beans are tender. Or place in stockpot and cook on stove at simmer. Remove meat from ham hock and return meat to soup. Before serving, add juice of one lemon and top soup with grated cheese or sour cream (optional).
Makes 6-8 servings
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