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Monday, January 28, 2013

French Market Soup

Ok, so please ignore the fact that I haven’t posted on this blog in a long, LONG time.  Between Facebook, Pinterest, creating Rachel’s senior (!!) scrapbook, work, and attending all the kids activities…well…my time is just tied up in other things.  Once again, I will try to give some time to updating my blog every few days.  No promises, though.

I mentioned on Facebook that I have a HUGE pot of French Market Soup simmering on the stove.  That led to several inquiries as to exactly what that is.  I decided to write it up quickly so that others can enjoy the deliciousness of this soup.

It has been a family favorite for 20 years or so. It’s usually a big hit at family gatherings. It makes a huge pot, and it freezes really well.  Try it!

  • 1 pkg. 15 bean mix
  • 1 meaty ham bone or several pieces of ham
  • 2 bay leaves
  • pinch of thyme

Soak the beans overnight (I usually cheat and do the “quick soak” method on the package) as directed on the package.  Drain.  Simmer the above ingredients in 3 quarts of water for about 3 hours, covered.

Then add:

  • 1 quart of tomatoes (or juice)
  • 2 whole cloves
  • 6 stalks chopped celery and leaves
  • 1 large chopped green pepper (I don’t like green pepper in my soup, so I leave it out)
  • 2 finely chopped garlic cloves
  • 2 medium chopped onions
  • salt and pepper, to taste.
  • several pieces of raw chicken

Simmer until chicken is done (I have already added the chicken at the same time as the ham bone, but not always).  Remove chicken when it is done, and debone, putting the chicken back into the soup.  Also add

  • 1 pound smoked sausage, sliced thick

10 minutes or so before serving, add some chopped parsley if desired.

(Remember to fish out the bay leaves and cloves before serving.  This is made easier if you tie them into cheesecloth or something before adding to the pot )



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