Sunday Afternoon Black Bean and Ham-hock Soup

This recipe calls for Rub-a-Dub Grub Hunter spice mix. I get it at http://shilohsbistro.com/ and really, I'm not sure exactly what's in it, but it is fabulous. If you can't get it, use equal portions of coriander, cumin, and ground black pepper, but it's really not quite the same.

Ingredients:

2 ham-hocks (you can use 2 c. diced ham)
4 c. Water
2 15oz  cans black beans, drained and rinsed
2 bay leaves
1 t Rub-a-Dub Grub Hunter spice (see above)
1 14oz can diced tomatoes
1 green pepper, diced
2 cloves garlic, minced
2 carrots, sliced
salt to taste

Directions:

In a heavy deep pan, place ham-hock in water. Boil for 20 min. Add beans, bay leaves, spices, tomatoes, green pepper, garlic and carrots. Simmer on low heat until ham-hock is tender and meat is falling off the bone (about 2 hours). Salt to taste and serve with sour cream on top.