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Louisiana Recipes

1 of

Ham and Bean Soup I

By: Jackie Marsh

"A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread."

Rate/Review | Read Reviews (24)

1,467 Saves

What to Drink?
	Sangiovese

Prep Time:
20 Min

Cook Time:
3 Hrs 10 Min

Ready In:
3 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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

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.