Yummy Bean Soup...

I've been meaning to post this recipe for awhile, it's for a bean soup recipe that I "tweaked" and it's pretty good stuff, if I do say so myself! :) Perfect for busy fall or winter days when you want something that is hearty but quick! Just take a few minutes at lunch time to throw it together, stick it in the oven, and presto! Supper is ready!

Oven Baked Bean Soup

1 med-large smoked ham hock
1 lb. dry navy beans
1 cup each chopped carrots, celery and onion
1 1/2 qt. tomato juice
1 qt. water
1 1/2 t. salt
pepper to taste (I use fresh ground pepper - yummy!)
1 t. marjoram
1 1/2 t. magic dust (see recipe below)

Magic Dust (From Mike Mills @ about.com)

• 1/2 cup paprika
• 1/4 cup kosher salt, finely ground
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons ground black pepper
• 1/4 cup granulated garlic
• 2 tablespoons cayenne

Stir all ingredients together in a large roasting pan or oven safe casserole dish (no need to soak beans, just make sure they're clean). Cover with lid or aluminum foil. Bake at 350 degrees for 3 1/2 to 4 hours, or until beans are soft and veggies are well cooked. Take ham hock out, cut meat into bite size pieces. Return meat to soup, stir well. Serve with this yummy cornbread and you've got a great meal! Enjoy!

PS - If you are wondering what to do with all the leftover "magic dust", put it into an airtight container near your other spices. You can use it in all sorts of things - as a seasoning for chicken, potatoes, other soups... I love the stuff!