Bean Soup

In large saucepan or Dutch oven, soak beans overnight in 6 cups of water (or bring to boil 2 minutes and let stand covered 1 hour). Add remaining 4 cups of water, the ham hock, bay leaf and pepper. Bring to a boil.

Reduce heat, cover and simmer 1 1/2 hours or until beans are almost tender.

Stir in remaining ingredients, cover, cook 20 to 30 minutes more until beans are tender.

Discard bay leaf.

Cut meat from bones and return to soup.