Ingredients for Best Of Bridge Bean Soup
- 1 lb Hot Italian Sausage
- 2 lbs Smoked Ham Hocks
- Potatoes
- 1 large Onion
- 2 stalks Celery
- 2 Carrots
- Green Bell Pepper
- Parsley
- 1 (15 ounce) can Kidney Beans
- Tomato Sauce
- 1 (15 ounce) can diced Tomatoes
- Pepper to taste
- Hot Pepper Sauce
- 1 Bay Leaf
- Worcestershire Sauce
- 2 cloves Garlic
- Water as needed
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How to Make Best Of Bridge Bean Soup
- 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.
- Remove the skin and excess fat from 2 lbs pork hocks.
- In a large, heavy-bottomed pot or Dutch oven, brown the sausage and pork hocks over medium-high heat until golden brown.
- Drain off any excess grease.
- 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.
- 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.
- Remove the pork hocks from the pot and let them cool slightly. Once cool enough to handle, shred the meat and discard the bone.
- Return the shredded pork to the pot.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or cheddar beer bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
49g
Fat
28g
Carbs
18g
