Vegetable Bean Soup

6 Servings

Note: This is my moms recipe. It is better to cook this soup early and let it sit so the flavors can blend. As a child, I remember walking into the house, the aroma from the soup would put a smile to my face. It was one of the meals I really enjoyed.

4 slices bacon, chopped
Smoked ham hock
Picnic ham, cut up in cubes
1 pkg. white beans, dried
1 onion, chopped
Variety of fresh and frozen vegetables
½ cup macaroni
½ cup roux, recipe in the book
2 16 oz. cans whole tomatoes, cut up
Salt, black and red pepper to taste
Garlic, celery, green pepper, as much as you like

Put dried white beans cooking with bacon, ham hocks, seasonings and onions in a large pot of water. Let cook until tender or cook the day before.
In a large pot put cut up ham and cover with water. Add the roux and all of the seasonings except salt and tomatoes. Bring to a boil. Lower fire, cover and let cook while preparing the vegetables.
In the large pot with the ham, add the tomatoes and the vegetables that take longer to cook first. Keep adding hot water to keep the vegetables covered.
Add the potatoes, macaroni and canned vegetables. Add the white beans. Taste for seasonings. Stir and let it bubble, then turn the fire off.
Sir lightly when serving each serving as the beans and some of the vegetables will settle to the bottom.

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