This is from the Aces cookbook in the Best of Bridge series. My DH doesn't like beans and loves this soup. It takes a little time to prep, but it is worth it. It gets even better the next day.

Ingredients

8 serv.

lb hot Italian sausage↗1
smoked ham hocks or 2 -3 cups ham, cubed↗2
potatoes, peeled and cubed↗3
onions, diced↗2
stalks celery, chopped↗3
carrots, diced↗5
green bell pepper, seeded and chopped1
cup parsley, chopped↗1
(14 ounce) cans kidney beans↗3
(14 ounce) can tomato sauce↗1
(28 ounce) can tomatoes, chopped↗1
teaspoon pepper↗1
teaspoon hot pepper sauce↗1
bay leaves↗2
teaspoon Worcestershire sauce↗1
garlic cloves, crushed↗2

Step-by-step instructions

1
Boil sausage to remove excess fat and cut into bite-sized pieces.
2
Skin pork hocks and remove excess fat.
3
Brown sausage and pork hocks in large heavy pot. Drain.
4
Add all other ingredients and add just enough water to cover. Bring to boil then reduce to simmer. Cover and continue to cook for 2 to 3 hours.
5
Remove pork hocks and cut meat into bite-sized pieces. Return meat to pot. Serve with crusty bread or cheddar beer bread.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App