French Quarter Bean Soup

Recipe by Irmgard
READY IN: 3hrs




  • 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.