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French Quarter Bean Soup


1 cup dry pinto beans 
1/2 cup dry red beans 
1/2 cup dry garbanzo beans 
1 to 1.5 pounds ham hocks 
1/2 pound smoked sausage, sliced, cooked, and drained 
1 pound chicken thighs 
2 16-ounce cans tomatoes, cut up 
1.5 cups chopped celery 
1 cup chopped onion 
2 cloves garlic, minced 
2 bay leaves 
3 tablespoons snipped parsley 
1/4 teaspoon ground red pepper

Yield: 12 servings


  1. Rinse beans. In Dutch oven combine beans and enough water to cover. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, soak the beans in water overnight.) Drain.

  2. To the beans, add 6 cups fresh water and ham hocks. Bring to boiling; reduce heat. Cover and simmer 1 hour.

  3. Remove ham hocks. When cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture.

  4. Add (undrained) tomatoes, celery , onion, garlic, bay leaves, and red pepper. Add sliced sausage and chicken thighs. Bring to boiling. Reduce heat. Cover and simmer for about 1 hour or till chicken and beans are tender.

  5. Remove chicken thighs. Cool slightly. Remove meat from bones and chop. Discard bones; return meat to soup.

  6. Add parsley. Remove and discard bay leaves.

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