An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.—Terri Lowe, Lumberton, Texas
Ingredients
3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley
Instructions
1Sort beans and rinse in cold water. Place beans in a Dutch oven and add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat. Cover and let stand for 1-4 hours or until beans are softened.
2Drain and rinse beans, discarding liquid; return beans to pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat. Cover and simmer for 3 hours or until beans are tender.
3Remove ham hocks; set aside until cool enough to handle. Add tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer.
4Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
