French Quarter Bean Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 11-12
• 1 cup dry pinto beans
• 1/2 cup dried red kidney beans
• 1/2 cup dried garbanzo beans
• 1 1/2 lbs ham hocks
• 32 ounces tomatoes, cut up
• 1 1/2 cups celery, chopped
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/4 teaspoon ground red pepper
• 1/2 lb smoked sausage, sliced, cooked and drained
• 1 lb chicken thigh
• 3 tablespoons fresh parsley, chopped

Recipe

• rinse the beans.
• in a dutch oven, combine the beans and enough water to cover.
• bring to a boil, reduce the heat and simmer for 2 minutes.
• remove from the heat.
• cover and let stand 1 hour. (or you could just soak the beans over night.).
• drain.
• add 6 cups fresh water and the ham hocks.
• bring to a boil and reduce heat.
• cover and simmer for 1 hour.
• remove the ham hocks.
• when cool enough to handle, cut off the meat and chop. discard the bones.
• return the meat to the bean mixture.
• add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
• bring to a boil.
• reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
• remove the chicken thighs and cool slightly.
• remove the meat from the bones and chop.
• discard the bones and return the meat to the soup.
• add the parsley and remove the bay leaves.