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Ham and Bean Soup I

Payne Caitlyn
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Course Soup
Servings 10
Calories 826 kcal

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.