Heat oil in a heavy-bottomed stock pot or Dutch oven over high heat. Put in bacon and cook for 2 minutes. Stir in onion, bell pepper, garlic, bay leaves, sausage, and ham hock. Cook, , stirring, for 2 minutes.
Pour in beans and cook for 2 minutes. Stir in seasoning, Worcestershire , and stock, and bring to a boil. When boiling, immediately lower heat to medium and cook for 1 hour, stirring occasionally.
Season with salt, cover pot, and cook for 15 minutes. Turn off heat and allow soup to rest, covered, for 15 - 20 minutes. Discard the ham hock.
To serve: Put about 1/4 cup rice in the bottom of each of 6 soup bowls. Ladle soup over the rice and garnish each with 1 tablespoon scallions.
Serves: 6 hungry eaters.
Contributor: pat ciesla
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