Instructions: To prepare dried-bean mix, combine first 5 ingredients in a large bowl.

Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.

To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions.

Place in small airtight containers.

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 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; bring 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.

Yield: 6 servings (serving size: 1
1/2 cups).

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