Instructions: To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain.

Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bringing to a boil. Add 1 packet spice mix, onion and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.

In a crock pot: 3 hr on high, 5 hr on low

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