This recipe is straight from my past! I remember my mother making this soup on a cold fall morning. This soup is hearty and great to feed your crew. Many like to avoid soaking the beans overnight but this practice helps remove the gas-making enzymes.

Traditional Ham and Pinto Bean Soup

One 1-pound 11-ounce package of pinto beans, picked through and soaked in water to just cover overnight

2-quart chicken stock

1/2 onion, roughly chopped

2 halves smoked ham hock (about 3/4 pound total)

1 teaspoon black pepper, plus more to taste

1 teaspoon garlic powder, plus more to taste

¾ cup ketchup

Salt, to taste

Add the soaked beans, chicken stock, water, onion, ham hocks, garlic powder, and ketchup to a large stockpot. Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes. Season with pepper, and salt. Serve with fresh flour tortillas!