Best Of Bridge Bean Soup

Vicki Butts (lazyme)


This is from the Aces cookbook in the Best of Bridge series. It's one of my all time favorite soup recipes.


☆☆☆☆☆ 0 votes

20 Min
2 Hr 15 Min
Stove Top


  • 1 lb
    hot italian sausage
  • 2
    smoked ham hocks, or 2-3 cups cubed ham
  • 3
    potatoes, peeled and cubed
  • 2
    onions, diced
  • 3 stalk(s)
    celery, chopped
  • 5
    carrots, diced
  • 1
    green bell pepper, seeded and chopped
  • 1 c
    chopped parsley, or 2 tablespoons dried
  • 3 14-oz can(s)
    kidney beans
  • 1 14-oz can(s)
    tomato sauce
  • 1 28-oz can(s)
    chopped tomatoes
  • 1 tsp
  • 1 tsp
    hot pepper sauce
  • 2
    bay leaves
  • 1 tsp
    worcestershire sauce
  • 2
    garlic cloves, crushed

How to Make Best Of Bridge Bean Soup


  1. Boil sausage to remove excess fat and cut into bite-sized pieces. Skin pork hocks and remove excess fat.
  2. Brown sausage and pork hocks in large heavy pot. Drain.
  3. Add all other ingredients and add just enough water to cover. Bring to boil then reduce to simmer.
  4. Cover and continue to cook for 2-3 hours.
  5. Remove pork hocks and cut meat into bite-sized pieces. Return meat to pot.
  6. Serve with crusty bread or cheddar beer bread.

Printable Recipe Card

About Best Of Bridge Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Pork
Regional Style: Italian

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