French Market Soup
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
Ingredients
- 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
Directions
-
1Sort beans and rinse in cold water. Place beans in a Dutch oven and 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.
-
2Drain and rinse beans, discarding liquid; return beans to 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.
-
3Remove ham hocks; set aside until cool enough to handle. Add tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer.
-
4Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
