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French Market Soup

 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
12 ServingsPrep: 20 min. + soaking Cook: 4-1/2 hours

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 Johnsonville® Polish Kielbasa Sausage, chopped
  • 1-1/2 cups cubed cooked chicken
  • 1/2 cup dry red wine or chicken broth
  • 1/2 cup minced fresh parsley

Directions

  • 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.

2 of 2

French Market Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1-1/2 cups equals 291 calories, 14 g fat (5 g saturated fat), 52 mg cholesterol, 840 mg sodium, 32 g carbohydrate, 18 g fiber, 23 g protein.
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