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
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.
To the beans, add 6 cups fresh water and ham hocks. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Remove ham hocks. When cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture.
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.
Remove chicken thighs. Cool slightly. Remove meat from bones and chop. Discard bones; return meat to soup.
Add parsley. Remove and discard bay leaves.
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