SELWOOD HOCK ’N’ BEAN SOUP

Ingredients

2 cups dried bean mix (black bean, split pea, black-eyed pea, lentil, Northern, limas, kidney, pinto, etc.)
Pinch of baking soda
1 Selwood smoked ham hock
1 large onion, chopped
3 stalks celery, sliced
3 carrots, sliced
Salt and pepper to taste
1 teaspoon basil leaves
2 bay leaves
1 garlic clove, minced
2 tablespoons cooking oil
Juice of 1 lemon
1 quart crushed tomatoes

Preparation

Soak beans in 2 quarts water overnight. Pour off soak water, and add fresh water, soda, and ham hock. Cook the hock with the beans until beans are tender, about 2-3 hours. Sauté onion and next 6 ingredients in oil until tender-crisp, about three minutes. Add to beans. Add lemon juice and tomatoes and heat just to boiling. Freezes well.