Ingredients: |
Ingredients: 2 qts. tap water
1 qt. chicken stock, fresh or canned
1/2 tsp. fresh ground pepper
1 meaty country ham hock or beef bone (3/4-1 lb.)
1 bouquet garni
2 tsp. salt
1 28-oz. can whole peeled tomatoes
2 cups chopped onions
2 cups chopped celery (include some leaves)
2 cloves fresh garlic, minced
6 oz. andouille or zesty smoked sausage, diced (pork or beef)
8 oz. (2 medium) fresh chicken breast halves
Tabasco sauce (optional)
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Directions: |
Directions:Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2 inches.
Drain and rinse the bean. In a large pot (6-8 qt. capacity) combine the beans, 2 qts. cold water, chicken stock, pepper, ham hock or beef bone and bouquet garni. Cover and bring to boil. Lower heat to medium low and cook covered 1 hour, stirring occasionally.
Add salt, tomatoes (chopped, including all the juice), onions, celery, and garlic. Cover and bring to a boil. Reduce heat to medium low and cook for 1 hour, stirring occasionally. For best flavor prepare the celery, onions and garlic just before adding them to the soup.
Add sausage and chicken breast. Cover and cook on medium low for additional 1-1 1/2 hours, stirring every 15 minutes. Soup should be thickening slightly.
Locate and remove ham hock (or beef bone), chicken breast, sausage and bouquet garni on to a plate to cool. Discard bouquet garni. Place all meats onto a clean cutting board. Carefully locate and discard bones and fat. Dice meats fine and return them to soup. Stir and refrigerate overnight.
*Vegetarian Version: At step #2, replace chicken stock with water and omit adding ham hock. At step #4, replace meats with 1/2 cup of zesty barbecue sauce and 1 cup each of sweet corn and diced potatoes.
Heat and serve next day over spicy cajun rice with piping hot corn break and homemade jam. Add Tabasco brand pepper sauce to taste. Option: Half hour before serving add 1/2 cup red wine and 1/2 cup fresh parsley. |
This recipe for French Market "18 Bean" Soup is from