10-Bean Soup

Name: 10-Bean Soup
Ingredients: 1 lb. 10 bean soup mix; 2 Tbsp. Tony Chachere seasoning; 2 Tbsp. parsley flakes; 2 c. chopped onions; 2 c. chopped celery; 2 cloves garlic; 2 bay leaves; 2 cans tomatoes; 2 whole jalapeno peppers; 1 lb. sausage, sliced; 2 lb. raw chicken, diced; 2 ham hocks; 2 c. ham; 1 lb. raw shrimp (optional)

14 ingredients

11 steps

Ingredients

1 lb. 10 bean soup mix
2 Tbsp. Tony Chachere seasoning
2 Tbsp. parsley flakes
2 c. chopped onions
2 c. chopped celery
2 cloves garlic
2 bay leaves
2 cans tomatoes
2 whole jalapeno peppers
1 lb. sausage, sliced
2 lb. raw chicken, diced
2 ham hocks
2 c. ham
1 lb. raw shrimp (optional)

Directions

1

Wash beans.
2

Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot.
3

Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers.
4

Simmer for 2 hours, stirring occasionally.
5

Do not break peppers.
6

Remove ham hock; remove meat from bone and discard bones.
7

Add remaining meats, except shrimp.
8

Cook 1 1/2 hours longer.
9

Add shrimp the last 15 minutes.
10

Makes 12 (10-ounce) servings.
11

Freezes well.