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The Wide Angle - February / March 1998 |
One of my favorite times of year. How can you not love a day called Fat Tuesday? Traditionally the day before the fast of lent, Fat Tuesday is a time for the family cook to pull out all the stops and prepare a meal with all the bountiful gifts of the earth. In our house the day calls for what is affectionately referred to as “French Quarter Soup.”
Soon everyone will be calling to get on “The Soup” list. I hope you enjoy it as much as we do.
1 cup dry pinto beans
1/2 cup dry red beans
1/2 cup dry garbanzo beans
1 to 1 1/2 pounds ham hocks
2 16 oz can tomatoes, cut up
1 cup chopped celery
2 gloves garlic, minced
2 bay leaves
1/2 teaspoon ground red pepper
1/2 to 2/4 pounds smoked sausage,
sliced, cooked and drained
1 pound chicken thighs
3 tablespoons snipped parsley
Rinse beans. In large Dutch oven combine beans and enough water to cover. Bring to boiling; reduce heat and simmer for 2 mins. Remove from heat. Cover; let stand for 1 hour.
(or you can soak the beans overnight)
Rinse and Drain; add 6 cups fresh water and ham hocks. Bring to boiling; reduce heat. Cover and simmer 1 hour. Remove ham hocks; when cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture. Add undrained tomatoes, celery, onion, garlic, bay leaves and red pepper. Add sliced sausage and chicken thighs. Bring to boiling. Reduce heat and simmer for about an hour or until the chicken and the beans are tender. Remove chicken thighs; cool slightly. Remove meat from bones and chop. Return to soup. Add parsley and remove bay leaves; discard.
Serves 10 to 12.
This soup is great with fresh French bread or corn bread. Add a slice of sweet potato pie and “you’re living!”
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