French Market Soup In A Jar Recipes

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FRENCH MARKET SOUP



French Market Soup image

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

2 cups dry mixed beans (pinto, butterbeans, blackeyed peas, kidney, black, garbanzo, navy, green or yellow split peas)
2 -3 quarts water
ham hock (optional)
herbs (thyme, bay leaf, parsley)
2 onions, chopped
4 stalks celery, chopped
2 garlic cloves, minced
salt & pepper
2 tablespoons olive oil
1 lb link sausage (diced)
2 boneless chicken breasts (diced)
1/2 cup red wine
1/2 cup parsley

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 SOUP



French Market Soup image

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

2 c 15- bean dry bean mix
1 Tbsp salt
3 c water
1 hamhock or meaty ham bone
2 bay leaves
1 qt tomatoes
2 chopped onions
2 garlic cloves
6 stalks chopped celery
1 dash(es) cayenne pepper
1 lb sliced turkey sausage
4-5 chicken thighs

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 MARKET SOUP MIX



French Market Soup Mix image

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

1 lb dried navy beans
1 lb dried pinto bean
1 lb dried great northern beans
1 lb dried split green peas
1 lb dried split yellow peas
1 lb dried black-eyed peas
1 lb dried lentils
1 lb dried baby lima beans
1 lb dried large lima beans
1 lb dried black beans
1 lb dried red beans
1 lb dried soybeans
1 lb barley pearls

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



French Market Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

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

Steps:

  • Sort beans and rinse in cold water. Place beans in a Dutch oven; 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., Drain and rinse beans, discarding liquid; return beans to the 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., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

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