Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 5 cm above the beans. Soak overnight. The following morning: Drain the beans, and add 2 litre water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1.5 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 2.5 quarts of soup From January 1992/ FAMILY Shared by Robert Rostrup