Spicy Ham and Bean Soup

Recipe by Doobious
READY IN: 2hrs 15mins
SERVES: 8-12


  • 3
    cups beans (great northern, pinto, black, navy, lentils - any or all)
  • 8
    ounces chopped kielbasa (, or other sausage, if you love meat)
  • 10
    cups water (vegetable, chicken, or beef) or 10 cups stock (vegetable, chicken, or beef)
  • 2
    medium chopped onions
  • 2
    tablespoons minced garlic
  • 1
    (28 ounce) can Italian tomatoes
  • 1
    tablespoon crushed red pepper flakes
  • 12
    teaspoon cayenne pepper (optional)
  • 1 -2
    tablespoon freshly ground black pepper
  • 2
    2 tablespoons parsley or 2 tablespoons oregano (or any combination of those herbs)
  • freshly squeezed, lemon, juice of


  • If you've got time, cover beans with water and soak, covered, overnight.
  • Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
  • Drain (this helps cut down on any, uh, gas issues).
  • Cover again with water, stock, or a combination.
  • Add ham hocks and bring heat back to medium.
  • Simmer for an hour or until beans are softened and meat is coming off the bones.
  • Add water or stock as needed throughout cooking process.
  • Remove ham hocks and set aside to cool.
  • Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
  • Remove meat from ham hocks, shred into small pieces, and add to soup.
  • Continue to simmer until beans are very soft.
  • and tomatoes have broken down.
  • Add lemon juice.
  • Add salt and pepper to taste.
  • Serve with crusty, rustic bread and a green salad.