Recipe of the Week
Ham & Kidney Bean Soup
Courtesy of
Beverly Rossman


1 pound spicy or sweet Italian sausage
2 Smoked pork hocks, sawed in half by butcher.
3 medium Potatoes, peeled and cubed
3 Celery stalks with leaves, sliced fairly thin
2 Tablespoons Dried Parsley
3 (15 oz) cans Kidney beans
1 (15 oz) can Tomato Sauce

1 (28 oz) can Stewed tomatoes, cut up
1/2 teaspoon ground Black pepper
1 (28 oz) bottle Chili Sauce
5 Bay Leaves
1/2 teasspoon Garlic Powder
3 Tablespoons Worcherstershire Sauce
1 medium Onion, Chopped fine
1 Cup Water


Boil sausage to remove excess fat and salt, changing the water once, until the sausage is cooked through. Remove sausage from pan, let cool, then cut into 1/4″ slices.

Remove and discard the skin from the pork hocks, then soak in cold water, changing water several times, to remove salt. DO NOT BOIL, as that will remove not only salt but a lot of the flavor. You may leave the hocks soaking over night.

Brown sausage & pork hocks in a frying pan sprayed with cooking spray.

Drain off excess fat, if any, then transfer to the soup pan.

Add the canned goods, including any liquid, then add the remaining ingredients.

Bring to a boil, then reduce to simmer. Cover & continue to simmer for 2-3 hours.

Remove pork hocks. Let cool & cut into bite-size pieces. Return meat to pot and serve.

Makes about 10 servings

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