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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.Terri Lowe, Lumberton, Texas Ingredients:
3 cups assorted dried beans for soup |
2 smoked ham hocks |
12 cups water |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1 can (28 ounces) crushed tomatoes, undrained |
2 medium onions, chopped |
1/4 to 1/3 cup lemon juice |
2 garlic cloves, minced |
1/2 teaspoon chili powder |
1 pound johnsonville® polish kielbasa sausage, chopped |
1-1/2 cups cubed cooked chicken |
1/2 cup dry red wine or chicken broth |
1/2 cup minced fresh parsley |
Directions:
1. Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender.
3. Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer.
4. Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired. Yield: 12 servings (4-1/2 quarts).
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