French Quarter Bean Soup Recipe
French Quarter Bean Soup is the apt recipe to tickle your taste buds. The French French Quarter Bean Soup is generally consumed as an Appetizer. Tell me how you enjoyed my French Quarter Bean Soup. Feedback helps to keep me going and experimenting more.
Ingredients
1 cup dry pinto beans
1/2 cup dry red beans
1/2 cup dry garbanzo beans
1 to 1 1/2 pounds ham hocks
2 16-ounce cans tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1/4 teaspoon ground red pepper
1/2 pound smoked sausage, sliced, cooked, and drained
1 pound chicken thighs
3 tablespoons snipped parsley
Directions
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.
Drain; 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 un-drained tomatoes, celery, onion, garlic, bay leaves, and red pepper.
Add sliced sausage and chicken thighs.
Bring to boiling.
Reduce heat; cover and simmer 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 bay leaves; discard.
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.
Drain; 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 un-drained tomatoes, celery, onion, garlic, bay leaves, and red pepper.
Add sliced sausage and chicken thighs.
Bring to boiling.
Reduce heat; cover and simmer 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 bay leaves; discard.
