A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Ham and Bean Soup I
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Ingredients
- 1 pound Italian sausage
- 2 smoked ham hocks
- 3 potatoes peeled and cubed
- 3 stalks celery chopped, with leaves
- 2 tablespoons dried parsley
- 3 15 ounce cans kidney beans
- 1 15 ounce can tomato sauce
- 2 14.5 ounce cans stewed tomatoes
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 2 cloves crushed garlic
Instructions
- Boil sausage to remove excess fat, and cut into bite-size pieces.
- Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
- Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
- Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
