1 pkg 16 bean soup mix
1 TBSP cooking oil
½ lb ham (commercial or country ham), chopped
1 onion, chopped
1 14.5 oz can diced tomatoes, undrained
4 to 5 cups chicken stock
Soak beans according to pkg directions. Drain. In a large soup kettle, heat oil and cook onions and ham until the onions are tender. Stir in tomatoes. Add bean mixture and stir to mix. Add stock to desired consistency. Bring to a boil, reduce heat and allow to cook according to pkg directions to insure that beans are tender. Serve hot with cornbread.