- 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 Johnsonville® Polish Kielbasa Split Rope Sausage, chopped
- 1-1/2 cups cubed cooked chicken
- 1/2 cup dry red wine or chicken broth
- 1/2 cup minced fresh parsley
- 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. Yield: 12 servings (4-1/2 quarts).
Originally published as French Market Soup in The Taste of Home Cookbook 2011, p64
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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