Confetti Bean Soup

Directions

1. 1
   Rinse beans with running cold water and discard any stones or shriveled beans.
2. 2
   In a 5-quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes.
3. 3
   Remove from heat; cover and let stand 1 hour.
4. 4
   Drain and rinse beans.
5. 5
   Return beans to Dutch oven; add next 8 ingredients and 8 cups of water. Over high heat, heat to boiling; reduce heat to low, cover and simmer 2 hours or until beans are tender, stirring occasionally. Remove ham hocks; cut meat into small pieces and return to soup. Add the can of tomatoes with its liquid; over high heat, heat to boiling.
6. 6
   Reduce heat to low; cook, uncovered, 1 hour longer, stirring to break up tomatoes.
7. 7
   Discard bay leaf.
8. 8
   Serves 10-12.