French Market Soup

The beauty of this soup is in the bean mix. A ‘French market’ blend brings together a dozen or more dried beans, each with its own size, color, and texture, so every spoonful has variety and the broth turns rich and creamy as they break down.

A smoky ham hock simmers with the beans from the start, melting its flavor into the pot and leaving behind tender shreds of meat you’ll pull off the bone and stir back in.

Don’t skip the overnight soak. It softens the beans for even cooking, cuts the simmering time, and helps them hold their shape rather than blowing out.

The finishing touch is what makes it sing: a good splash of lemon juice stirred in at the end. That bright acid cuts through the smoky, savory richness and wakes the whole pot up.

It’s a frugal, stick-to-your-ribs soup that’s even better the next day, served with crusty bread.

Kitchen Tips

• Soak the beans overnight so they cook evenly and the soup doesn’t take forever.
• Hold the lemon juice until the very end; its brightness is what balances the smoky, salty richness.
• Taste before adding salt, since the ham hock is salty and the soup needs little extra.

Variations

• Use a smoked turkey leg or a ham bone in place of the ham hock.
• Add diced carrot, celery, or a chopped chili for more flavor and heat.
• Make it vegetarian with smoked paprika and vegetable broth instead of ham.