This is a recipe that was given to me from my friend Peggy Davenport many years ago. It’s one of the only recipes that I haven’t modified over the years. This is a great way to use leftover ham and the ham bone that often goes in the trash after the ham is carved. You have to start this the night before but it’s worth it! You can follow the quick soaking method on the back of the bean package if you don’t have that kind of time, but it takes about 2-3 hours.

French Market Soup Ingredients:

1 large ham hock
1 package bean soup mix (I use Hurst 15 bean ham mix)
1 (16 oz) can of whole tomatoes, undrained and chopped
1 1/2 cups onion
3 tbls lemon juice
1 chile pepper, chopped
1-2 garlic cloves, minced
1 1/4 tsp salt
1/4 tsp pepper

French Market Soup…