FRENCH QUARTER BEAN SOUP
I am posting this recipe on request of another member. I have never made it myself but she said it is very good so I will have to try now.
Provided by Irmgard
Categories Chicken Thigh & Leg
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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