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Ham and Bean Soup I

SUBMITTED BY: Jackie Marsh      PHOTO BY: jschneider

"A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread."
PREP TIME  20 Min
COOK TIME  3 Hrs 10 Min
READY IN  3 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

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

DIRECTIONS

  1. Boil sausage to remove excess fat, and cut into bite-size pieces.
  2. Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
  3. 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.
  4. Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by I'm nuts too...
This was a unique tasting soup. I added some fine egg noodles to it to absorb some of the liquid, there was a lot of liquid. If I make this again, I will use crushed tomatoes, and less liquid (that was my fault). Thanks Jackie.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2004 by JHUBB
First time I made this, I followed the recipe exactly, except I made it quicker by boiling the beans at lunch time, letting them soak until I got home, then combining the whole lot in the pressure cooker for about a 1/2 hour. It was PERFECT! Second time I made it I didn't have a ham bone, just ham, and I used a can of beans instead of dry... definately not the same. Edible, but no where near the original.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by CarrieAnn
Excellent! Will make it again. Only used 2 lg sausage links, 2 c. ham, 1 potato,1 celery stalk,used 1 can of kidney beans,pinto beans, 8 oz. tom. sauce and 15 oz. stewed tom. Adjusted the rest of the seasonings to my taste and the water. Oh and threw in some cooked macaroni. It was a hit.

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 832

  • Total Fat: 53g
  • Cholesterol: 158mg
  • Sodium: 1794mg
  • Total Carbs: 41g
  •     Dietary Fiber: 11.4g
  • Protein: 46.9g

VIEW DETAILED NUTRITION

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