Ham and Bean Soup

• 1 large ham hock
• 3 cups of mixed dried beans*
• 28 oz can whole tomatoes
• 1 cup diced celery
• 1 cup diced onions
• 1 tsp chopped garlic
• 2 bay leaves
• 1 Tbs sugar
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tsp ground black pepper
• ½ tsp salt

* Dried bean mixture can be any of the following: great northern beans, navy Beans, pinto beans, kidney beans, black beans, lentils, black-eyed peas, lima beans, split peas, garbanzos

Place ham hock in a large stock pot. Add 12 cups of cold water and bring to a boil. Add the dried beans. Return to a boil and reduce heat to simmer for approximately 2 hours. Remove the ham bone and allow to cool to room temperature. Add remaining ingredients and continue to cook over moderate heat for approximately 60 minutes or until the beans are tender. Remove the meat from the ham bone and cut to the desired bite size - fine or chunky. Add the meat to the soup.