Ham and Bean Soup I

Ingredients

• 2  bay leaves 
• 45 ounce kidney beans canned
• 15 ounce tomato sauce canned
• 3 stalks celery with leaves chopped
• 2 tablespoons parsley dried
• 2 cloves garlic crushed
• 1 teaspoon ground pepper black
• 1 pound sausage italian
• 1 teaspoon pepper sauce hot
• 3  potatoes cubed peeled
• 2 teaspoons salt 
• 2  ham hocks smoked
• 29 ounce stewed tomatoes canned
• 1 teaspoon worcestershire sauce 

Equipment

• pot

Directions

1. Boil sausage to remove excess fat, and cut into bite-size pieces.
2. Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat.
3. Drain off excess fat.
4. Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
5. Remove ham hocks and cut meat into bite-size pieces. Return meat to pot.
6. Serve.