French Market Soup Mix Recipes

Steps:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

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:

• 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:

• 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.