Ham and Bean Soup I recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

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

Nutrition Info

826.4 calories
carbohydrate: 39.1 g
cholesterol: 158 mg
fat: 53.2 g
fiber: 10.9 g
protein: 47.1 g
saturatedFat: 18.4 g
servingSize: -
sodium: 1600.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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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