Bean Soup

2 c. white or pinto beans ( or 1c. each)
8 c. water
2 T. lemon juice
1 ham hock
1 med. onion
2 T. olive oil (opt.)
4 cloves garlic minced
2 to 4 T. seasoning salt (to taste)
water to cover (can be part stock)
3/4 c. chopped carrots
2 celery stalks, chopped
1/2 c. -1 c. frozen or fresh spinach
chopped ham meat (opt.)

Combine beans, 8c. water and lemon juice and soak overnight. Drain and rinse beans. In large pot combine beans, ham hock, sliced onion, olive oil, garlic, and seasoning salt. Cover with water and bring to boil. Reduce to low and simmer covered 4-6 hrs ( adding more water as necessary). Add carrots, celery, spinach,and ham meat; let simmer 20 minutes more or until beans and vegetables are tender. Serve with whole grain wheat bread. A wonderful fall soup.

Enjoy!