My husband bought this 18 Bean soup mix so that we could use the left over Easter ham hock in the freezer. It was a really good tasting soup. I did not add the andouille sausage and chicken when I made it yesterday. It freezes really well.
18 Bean Soup
Serves 10 – 12
1-1/2 qts water
1 qt chicken stock
1/2 tsp ground pepper
1 meaty ham hock
1 bouquet garni
2 tsp salt
28 oz can whole tomatoes, peeled
2 cups chopped onions
2 cups chopped celery
2 cloves garlic, minced
6 oz andouille or pork sausage, diced, smoked
8 oz (or 1) chicken breast, whole
15 oz 18 Bean Mix
Sort through and wash the beans. Soak beans overnight in water to cover by 2 inches.
The next day, drain the beans. In a large pot, combine the beans, 1-1/2 qts cold water, chicken stock, pepper, ham hock, and bouquet garni. Bring to boil. Lower heat to medium.
Add salt, tomatoes (chopped, including all juice), onions, celery, and garlic. Bring to boil. Reduce heat to medium low and cook with lid cracked for 1-1/2 hours, stirring occasionally. For best flavor, prepare the celery, onions, and garlic just before adding them.
Add sausage and chicken breast. Bring to a boil. Reduce heat to medium low and cook covered for 1-1/2 hours, stirring ever 15 min. Soup should be starting to thicken.
Remove ham hock, chicken breast and bouquet garni. Locate and discard bones and fat. Dice meats and return them to the soup. Stir and refrigerate overnight.
Serve next day over cajun rice or with corn bread. Add tabasco to taste.