White Bean and Tasso Soup

Soups & Stews

Recipe courtesy of Chef Morgan Angelle for Louisiana Kitchen & Culture

Serves 6 to 8

  • 1 cup onions, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon garlic, minced
  • 1 lb dried white beans, picked over
  • 1 pound tasso ham, cut into large chunks, preferably Poche's brand
  • 1 bay leaf
  • 1 tablespoon chopped fresh rosemary
  • 4 cups chicken broth
  • 4 cups water
  • kosher salt, black pepper
  • red pepper flakes to taste

White Bean and Tasso Soup

White Bean and Tasso Soup 

Click image to enlarge


Add all ingredients to a large Dutch oven; bring to a boil over high heat. Reduce heat to a simmer; cook 2 to 2½ hours or until beans are soft, adding extra water as necessary. Remove tasso and half of the beans from the pot. Set aside.

Using an immersion blender, puree remaining beans until smooth. Roughly chop reserved tasso; add back to pot with reserved beans and stir well. Return to a simmer and heat through; taste and adjust seasoning.

Note: Tasso will add salt to the dish


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