French Market Bean Soup Recipes
FRENCH MARKET SOUP
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
Time 4h50m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 14
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, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.
FRENCH MARKET BEAN SOUP
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!
Provided by cmacooks
Categories One Dish Meal
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 25
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, Fat 27.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2580.7, Carbohydrate 48.2, Fiber 13.7, Sugar 9.9, Protein 37.6
FRENCH MARKET BEAN SOUP
Categories Soup/Stew Bean Pork High Fiber Dinner
Number Of Ingredients 11
Steps:
- Wash beans. Ad 1 T salt & water to cover. Bring to a boil & leave 3-4 hours. Drain. Add 3 qts water & ham seasonings. Simmer, covered, 3hrs Add 2 cans tomatoes & creole seasoning. Simmer 1-1/2 hrs uncovered. Saute peppers, onions, celery, garlic, sausage, add to soup. (Mom does not saute, just adds to soup) Add chicken breasts to soup and simmer until chicken is done. Add salt and pepper to taste Serve with rice.
FRENCH MARKET SOUP
Make and share this French Market Soup recipe from Food.com.
Provided by Karen Escobar
Categories Beans
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 201.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 51.7, Sodium 270.1, Carbohydrate 3.2, Fiber 0.7, Sugar 1.3, Protein 13.3
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