This is an old Southern recipe so named because the liquid that these beans make is similar to soup and is usually eaten with cornbread.
1-pound package dry pinto beans
12 cups water, divided
1 pound smoked ham hocks
½ cup chopped onion
1 (14.75-ounce) can diced tomatoes
3 tablespoons molasses
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon salt
Rinse the beans, drain, and combine with 8 cups of water in a large saucepan. Bring to a boil on medium-high heat and simmer for 2 minutes. Remove from the heat, and cover for 1 hour.
Drain the beans and add 4 cups of water, ham hocks, and chopped onion. Cover and simmer for 1 hour, stirring occasionally. Add more water as needed. Remove the ham hocks. Remove the meat from the bones, chop the meat, and add back to the beans. Stir in the tomatoes, molasses, dry mustard, black pepper, and chili powder. Cover and simmer for 1 hour or until the beans are tender. Add the salt and more water as needed.
Makes 10 servings.