French Quarter Bean Soup 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:

• 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.

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:

• In a large saucepan, heat the oil over moderate heat.
• Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
• Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
• Add the cannellini and simmer 3 minutes longer until heated through.
• Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
• Ladle the soup into bowls and garnish each one with a dollop of the pesto.