“A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.” - by Jackie Marsh
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Boil sausage to remove excess fat, and cut into bite-size pieces.
- Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
- 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.
- Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
Nutrition
Amount Per Serving (10 total)
- Calories
- 826 cal
- 41%
- Fat
- 53.2 g
- 82%
- Carbs
- 39.1 g
- 13%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"Excellent! Will make it again. Only used 2 lg sausage links, 2 c. ham, 1 potato,1 celery stalk,used 1 can of kidney beans,pinto beans, 8 oz. tom. sauce and 15 oz. stewed tom. Adjusted the rest of the ..." See moreseasonings to my taste and the water. Oh and threw in some cooked macaroni. It was a hit."
kharma.cat
"First time I made this, I followed the recipe exactly, except I made it quicker by boiling the beans at lunch time, letting them soak until I got home, then combining the whole lot in the pressure coo..." See moreker for about a 1/2 hour. It was PERFECT! Second time I made it I didn't have a ham bone, just ham, and I used a can of beans instead of dry... definitely not the same. Edible, but no where near the original."
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