French Country Soup Recipes

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FRENCH MARKET SOUP



French Market Soup 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

Time 4h50m

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, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

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

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FRENCH COUNTRY SOUP



French Country Soup image

Make and share this French Country Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 11h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb dried navy beans or 1/2 lb dried great northern beans
6 cups water
1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes
2 medium carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 large onion, cut into wedges
6 cloves garlic, minced
4 cups ready-to-serve low sodium chicken broth
1 cup dry white wine
3 bay leaves
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse the beans, then drain.
  • ADd the beans and water to a large soup pot.
  • Bring to a boil; lower the heat and simmer for 10 minutes.
  • Take off the stove and let set for 1 hour.
  • Drain beans and rinse.
  • Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
  • Cover and cook on LOW for 8-10 hours.
  • Take out bay leaves and adjust seasonings to taste;.
  • Serve.

Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 40, Sodium 306.6, Carbohydrate 32.1, Fiber 10.6, Sugar 4.3, Protein 23

FRENCH COUNTRY SOUP



French Country Soup image

I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.

Provided by Acerast

Categories     European

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch rounds
3 leeks, white part only, cleaned and chopped
2 cups cabbage, chopped
2 stalks celery, cut into 1-inch lengths
1 teaspoon salt
1/2 teaspoon sugar
1 quart water
3 cups beef broth
1 cup white beans, cooked
2 medium potatoes, peeled and cubed
salt, to taste
pepper, to taste
2 tablespoons butter
6 slices French bread
swiss cheese, grated

Steps:

  • Melt 3 Tablespoons butter in a soup kettle.
  • Add carrots, leeks, cabbage and celery.
  • Saute over low heat, stirring occasionally, about 20 minutes.
  • Add salt, sugar, water and beef broth; bring to a boil.
  • Add beans and potatoes.
  • Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
  • Strain vegetables, reserving the liquid.
  • With a food mill, blender or food processor, puree vegetables.
  • Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
  • Season with salt and pepper if desired.
  • Meanwhile, melt 2 Tablespoons butter in a skillet.
  • Saute bread slices in butter, turning to saute both sides, until golden.
  • Place one slice of bread into each of 6 soup bowls; cover with soup.
  • Sprinkle with grated cheese.

Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6

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