When Cherie and I visited the artist colony town of Tubac, Arizona, on Luminaria Night a few years back, the gallery and shop owners offered snacks and drinks for their visitors, from Christmas cookies to chestnuts roasted over an open fire, and from eggnog to spiked punch. By far the best food was offered by Clee's of Tubac, who served piping hot Cajun Bean Soup on a cool wintry evening. They were gracious enough to share the recipe with us.
NOTE: This is some of the best soup we've ever tasted, but be aware that it took Cherie 3 hours to prepare.
| 1 pkg. 15-bean soup mix ¾ pound mild Italian sausage 1 medium ham bone 6 cups water 1 large carrot, diced 3 large ribs of celery, chopped 3 springs parsley, chopped 1 large onion, chopped ¼ cup olive oil |
2 large cloves of garlic, chopped 1 large bay leaf 1 teaspoon salt 2 teaspoons each: paprika, cumin, chili powder 1 teaspoon pepper ¼ teaspoon cinnamon 1 can chopped tomatoes 2 cups chicken stock or broth 1 teaspoon wine vinegar |
1. Soak beans according to package directions. Rinse and drain. Add water to beans along with ham bone and simmer for about one hour. Skim as necessary.
2. Saute carrots, celery, garlic and onion in olive oil for about 5 minutes. Remove ham bone from soup, set aside and allow to cool enough to handle. Add vegetables and seasonings to soup and simmer for about 1½ hours. Add tomatoes and broth and simmer for another ½ hour, skimming as necessary.
3. Meanwhile, saute sausage for about 15 minutes and chop into bite-sized pieces. Remove any lean meat from ham bone. Add sausage, ham and vinegar to soup. Simmer about 15 minutes longer.
NOTE: Cherie substituted 3 ham hocks for the ham bone with equal success.
Makes about 2 quarts. Serves 8.
Source: Clee's of Tubac (the shop no longer exists, unfortunately)