French Market Bean Soup Recipes

Steps:

• 1. Wash dry bean mixture, cover with water, add salt and put to soak in a very large bowl overnight. Drain and add 3 c. water, hamhock, and bay leaves. Simmer covered 3 hours.
• 2. Add tomatoes, onions, garlic cloves, celery. Add pinch cayenne. Simmer 1-1/2 hours uncovered.
• 3. Add smoked turkey sausage, chicken thighs. Cook until chicken falls off bones. Remove bones, return chicken to soup, season to taste, as needed, with some red chunky salsa, more salt, pepper, garlic powder, a squeeze of lime, etc. Enjoy! Reheats beautifully.

Steps:

• Combine all beans. Divide into 14 (2-cup)gift packages; present with the following recipe for French Market Soup.
• FRENCH MARKET SOUP RECIPE: 2 cups French Market Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1 ( 16-oz.) can whole tomatoes, undrained and coarsely chopped 1 large onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped 1/4 cup lemon juice
• Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight.
• Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil' reduce heat, and simmer 1 1/2 hours or until beans are tender.
• Add remaining ingredients; simmer 30 minutes, stirring occasionally.
• Remove ham hock from soup. Remove meat from bone, chop meat and return to soup.

Steps:

• Wash and sort beans.
• Add water to cover beans and soak overnight with the 1 T salt.
• Drain the beans.
• Place in a large soup pot with 1 quart of water, bay leaves and thyme.
• Bring to a boil; reduce heat and simmer, covered for one to two hours.
• Add all other ingredients except chicken and sausage.
• Simmer one to one and a half hours uncovered.
• Add chicken and cut up sausage.
• Cover, and continue to cook until chicken is tender.
• Skin and debone chicken 10 minutes before serving.
• Add the reserved parsley.
• Serve hot with your favorite bread.
• This freezes beautifully.

Steps:

• Place dried beans in large bowl.
• Rinse and sort beans.
• Cover with water.
• Soak overnight.
• Next day drain beans and place in crock pot.
• Combine all remaining ingredients and place in crock pot.
• Cover.
• Cook on low heat for 8 hours.
• Remove ham bone and chop meat and return to pot.
• Cook for 1 hour.

Steps:

• Wash & drain bean mix, add 2 - 3 qts. water, ham hock (if using) and herbs.
• Simmer, covered, 2.5 - 3 hours.
• Add tomatoes, onions, celery, garlic, salt & pepper.
• Simmer, covered 1.5 hours until creamy.
• Brown sausage and chicken in 2 tablespoons olive oil, then add to soup.
• Simmer 30 - 40 minutes.
• Before serving add 1/2 cup red wine and 1/2 cup parsley.

Steps:

• Wash beans and soak overnight.
• Drain off water.
• Place beans in Dutch oven with next 7 ingredients.
• Bring to a boil.
• Cover and simmer 60-90 minutes until beans are tender.
• Take out ham hocks, chop ham and return to soup.
• Add tomatoes and lemon juice.
• Simmer for 10 minutes.
• Delicious with cornbread!

Steps:

• Rinse the beans.
• In a Dutch oven, combine the beans and enough water to cover.
• Bring to a boil, reduce the heat and simmer for 2 minutes.
• Remove from the heat.
• Cover and let stand 1 hour. (Or you could just soak the beans over night.).
• Drain.
• Add 6 cups fresh water and the ham hocks.
• Bring to a boil and reduce heat.
• Cover and simmer for 1 hour.
• Remove the ham hocks.
• When cool enough to handle, cut off the meat and chop. Discard the bones.
• Return the meat to the bean mixture.
• Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
• Bring to a boil.
• Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
• Remove the chicken thighs and cool slightly.
• Remove the meat from the bones and chop.
• Discard the bones and return the meat to the soup.
• Add the parsley and remove the bay leaves.