Description
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.
Prep Time: 20 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 30 mins
Servings: 10