French Market Soup

⁽¹⁾

This very tasty soup recipe is exactly the same as the hand written version I obtained from a friend back in the mid seventies, everything is the same and it taste just as great, warm up on a xold winter night with the best bean based soup I have ever tasted.

8 hours Prep: 20 minutes Cook: 2 hours

33 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	beans, dry mixed	french-style
2	quarts	water
1	each	ham hock
1 1/4	tablespoons	salt
1/4	tablespoon	black pepper
16	ounces	tomatoes, canned	coarsely chopped
1 1/2	cups	onion	chopped
1	clove	garlic	minced
1	x	black pepper
1/4	cup	lemon juice

Directions

Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle.

Cover with water that reaches 2 inches above the beans.

Soak overnight.

The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper.

Cover and bring to a boil.

Reduce the heat and simmer for 1 1/2 hours until beans are tender.

Add remaining ingredients.

Simmer for another 30 minutes, stirring occasionally.

Remove ham hock from the soup, take the meat from the bone, chop and return to the soup.

Reviews

This very tasty soup recipe is exactly the same as the hand written version I obtained from a friend back in the mid seventies, everything is the same and it taste just as great, warm up on a xold winter night with the best bean based soup I have ever tasted.
over 5 years ago by surf553

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 135g

Amount per Serving

Calories 33 4% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1570mg	65%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 4.0g
Protein 1.0g	2%

Vitamin A	2%		Vitamin C	25%
Calcium	4%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to chicken inn coconut milk

Last Recipes Viewed

Recipe Bite

In the Nick of Thyme

by Mark R. Vogel

Last night I was sharing a bottle of Tuscan wine with my date as I pondered what to write for this week's edition of my column. I was only a few days away from my deadline and deep in the throes of writer's block. "Why not something on...

Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal