Native Succotash Soup

Name: Native Succotash Soup
Ingredients: 1/2 lb. (1 1/3 c.) dried hominy or 3 (14 1/2 oz.) cans hominy, drained; 1 lb. dry white beans; 10 c. chicken broth; 2 Tbsp. minced garlic; 1 c. fine chopped onions; 1/2 c. chopped artichokes; 1 c. chopped carrots; 1 meaty ham bone or 1 c. chopped ham steak; 8 oz. smoked sausage; 1/4 c. snipped parsley; 2 Tbsp. fresh sage or 1 tsp. ground sage; 2 Tbsp. fresh rosemary or 1 tsp. dried rosemary, crushed; salt and pepper

13 ingredients

11 steps

Ingredients

1/2 lb. (1 1/3 c.) dried hominy or 3 (14 1/2 oz.) cans hominy, drained
1 lb. dry white beans
10 c. chicken broth
2 Tbsp. minced garlic
1 c. fine chopped onions
1/2 c. chopped artichokes
1 c. chopped carrots
1 meaty ham bone or 1 c. chopped ham steak
8 oz. smoked sausage
1/4 c. snipped parsley
2 Tbsp. fresh sage or 1 tsp. ground sage
2 Tbsp. fresh rosemary or 1 tsp. dried rosemary, crushed
salt and pepper

Directions

1

Cover beans and hominy 8 hours or overnight.
2

Drain.
3

Discard liquid.
4

In 6 to 8-quart Dutch oven, combine beans, hominy (if using canned hominy, add last 30 minutes of cooking), chicken broth, garlic, carrots, onion, artichokes, ham, sausage, parsley, sage and rosemary.
5

Heat to boiling.
6

Reduce heat.
7

Cover; simmer 2 hours until beans are tender.
8

Add canned hominy, if using.
9

Remove ham and sausage.
10

Cut into bite-size pieces.
11

Return to soup. Season to taste.