FRENCH MARKET SOUP MIX
Make and share this French Market Soup Mix recipe from Food.com.
Provided by Tonkcats
Categories Soy/Tofu
Yield 14 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1171.4, Fat 6.8, SaturatedFat 1.2, Sodium 40.9, Carbohydrate 204.2, Fiber 69.1, Sugar 17.9, Protein 80.7
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
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 SOUP
This soup is so good. It cooked all day and made the house smell simply wonderful. We all went back for seconds... In fact, my son and grandson both wanted to take it for lunch the next day!
Provided by Dana Kruckenberg
Categories Bean Soups
Time 8h
Number Of Ingredients 12
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.
FRENCH QUARTER BEAN SOUP
I am posting this recipe on request of another member. I have never made it myself but she said it is very good so I will have to try now.
Provided by Irmgard
Categories Chicken Thigh & Leg
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
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.
More about "french market bean soup recipes"
EASY FRENCH MARKET SOUP WITH A WHOLE CHICKEN
From diningalfresco.com
5/5 (1)Estimated Reading Time 3 mins
- Quick Soak the Beans: Put beans in a large soup pot and cover with about 2 inches of water. Cover and bring to a boil. Remove from heat, stir, and let rest for 1 hour. Transfer beans to colander to drain. Return beans to pot and add 8 cups of water.
- Add salt, peppercorns, bay leaves, thyme, ham bone and chicken to the pot. Partially cover and simmer for 30 minutes. Turn the chicken and simmer 30 minutes more. Transfer chicken to cutting board. Allow to cool and then shred and set aside.
- Add tomatoes, onion, garlic, veggies, and cayenne pepper. Simmer for 1 to 2 more hours (until beans are soft but not mushy). Retrieve the ham bone. Shred the meat and toss it back in the pot.
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