For an even richer flavor, consider using smoked sausage instead of Italian sausage. If you don't have ham hocks, you can substitute 1-2 cups of diced ham. Adjust the amount of hot pepper sauce to your liking. Start with less and add more to taste. For a thicker soup, mash some of the potatoes against the side of the pot during the last 30 minutes of cooking. This soup tastes even better the next day, as the flavors have time to meld.
Ham and Bean Soup I
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PREP TIME20 mins
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COOK TIME3 hrs 10 mins
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TOTAL TIME3 hrs 30 mins
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SERVING10 People
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VIEWS145
A soul-satisfying, robust bean soup brimming with savory ham and a lively hint of Louisiana spice. Perfect for a chilly evening, served alongside crusty bread or a hearty cheddar beer bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol158 mg
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Fiber11 g
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Protein47 g
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Saturated Fat18 g
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Sodium1601 mg
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Sugar5 g
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Fat53 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Blanch the sausage: Place sausage in a saucepan, cover with water, and bring to a boil. Boil for 5 minutes to remove excess fat. Drain and cut into bite-sized pieces. (5 minutes)
02 Step
Recipe View 15 mins Prepare ham hocks: Remove the skin from the ham hocks and trim any excess fat. In a large, heavy-bottomed pot or Dutch oven, brown the sausage and ham hocks over medium heat until lightly browned. Drain off any excess fat. (10-15 minutes)
03 Step
Recipe View 5 mins Combine and simmer: Add the potatoes, celery, parsley, kidney beans, tomato sauce, stewed tomatoes, salt, pepper, hot pepper sauce, bay leaves, garlic, and Worcestershire sauce to the pot. Add enough water to just cover the ingredients. Bring to a boil, then reduce heat to a simmer. (5 minutes)
04 Step
Recipe View 3 hrs Slow cook: Cover the pot and simmer for 2-3 hours, or until the ham hocks are very tender and the potatoes are cooked through. Stir occasionally to prevent sticking. (2-3 hours)
05 Step
Recipe View 5 mins Shred ham and serve: Remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and discard the bones and any remaining skin/fat. Return the shredded ham to the pot. Stir to combine. Serve hot.
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RECIPE REVIEWS
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Yvette Raynor
Mar 21, 2025I found it a little too spicy for my kids, so I reduced the amount of hot sauce. Next time I'll leave it out completely and let everyone add their own.
Angela Lang
Jan 17, 2025I didn't have kidney beans, so I used great northern beans instead. It was still delicious!
Eloy Larkin
Sep 23, 2024This soup is amazing! I added a little smoked paprika for extra smokiness.
Reilly Flatley
Jul 8, 2024I made this in my slow cooker and it was perfect! I just browned the sausage first and then threw everything in the slow cooker for 6 hours on low.
Darryl Oconnell
Jul 7, 2024My family loved this soup! It's become a regular in our rotation.