Best Of Bridge Bean Soup Recipe

Ingredients for Best Of Bridge Bean Soup

• Hot Italian Sausage
• Smoked Ham Hocks
• Potatoes
• Onions
• Celery
• 2 carrots (chopped)
• Green Bell Pepper
• Parsley
• 1 (15 ounce) can kidney beans (drained and rinsed)
• Tomato Sauce
• Tomatoes
• Pepper
• Hot Pepper Sauce
• Bay Leaves
• Worcestershire Sauce
• Garlic Cloves

How to Make Best Of Bridge Bean Soup

1. Boil 1 lb Italian sausage (removed from casings) in a large pot until excess fat is rendered. Remove sausage, cool slightly, and cut into bite-sized pieces.
2. Remove the skin and excess fat from 2 lbs pork hocks.
3. In a large, heavy-bottomed pot or Dutch oven, brown the sausage and pork hocks over medium-high heat until golden brown.
4. Drain off any excess grease.
5. Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 (15 ounce) can diced tomatoes (undrained), 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 6 cups beef broth, and enough water to cover all ingredients.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork hocks are very tender.
7. Remove the pork hocks from the pot and let them cool slightly. Once cool enough to handle, shred the meat and discard the bone.
8. Return the shredded pork to the pot.
9. Season with salt and pepper to taste.
10. Serve hot with crusty bread or cheddar beer bread for dipping.