Rating: 4.5 stars 4.6
45 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.

Recipe Summary

prep:
20 mins
cook:
3 hrs 10 mins
total:
3 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil sausage to remove excess fat, and cut into bite-size pieces.

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  • 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 Facts

826 calories; protein 47.1g; carbohydrates 39.1g; fat 53.2g; cholesterol 158mg; sodium 1600.5mg. Full Nutrition
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