FRENCH MARKET BEAN SOUP RECIPE RECIPES

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FRENCH MARKET BEAN SOUP RECIPE - FOOD.COM



French Market Bean Soup Recipe - Food.com image

Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit!

Total Time 16 hours

Prep Time 12 hours

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 25

1/3 cup dried black beans
1/3 cup garbanzo beans
1/3 cup dried black-eyed peas
1/3 cup dried kidney beans
1/3 cup dried pinto bean
1/3 cup dried navy beans
1/3 cup dried lentils
1/3 cup split peas
1/3 cup lima beans
1 tablespoon salt
2 bay leaves
2 teaspoons dried thyme
1 quart water
1 quart v-8 vegetable juice
1 (14 ounce) can diced tomatoes, with juice
2 medium onions, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
6 stalks celery, with leaves,chopped
1 whole bell pepper, chopped
1 teaspoon salt
1 teaspoon pepper
Tabasco sauce
1 lb smoked sausage (I prefer beef)
1/2 whole chicken

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.

Nutrition Facts : Calories 588.5, FatContent 27.8, SaturatedFatContent 9.1, CholesterolContent 81.8, SodiumContent 2580.7, CarbohydrateContent 48.2, FiberContent 13.7, SugarContent 9.9, ProteinContent 37.6

FRENCH MARKET SOUP RECIPE: HOW TO MAKE IT



French Market Soup Recipe: How to Make It image

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.—Terri Lowe, Lumberton, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 04 hours 50 minutes

Prep Time 20 minutes

Cook Time 04 hours 30 minutes

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley

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.

Nutrition Facts : Calories 291 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 840mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 18g fiber), ProteinContent 23g protein.

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