French Quarter Bean Soup Recipe
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.
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