Wash the Soup Mix and place in a Dutch oven. Cover with water and soak overnight. Drain the beans and add the water, ham hock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours until the beans are tender. Add the remaining ingredients. Simmer 30 minutes more, stirring occasionally. Remove ham hock from the soup. Take the meat from the bone, chop the meat and return it to the soup.