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    Soup: French Market Soup Mix


    Source of Recipe


    rc

    Recipe Introduction


    Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached.

    List of Ingredients




    1 lb. dried navy beans
    1 lb. dried pinto beans
    1 lb. dried Great Northern beans
    1 lb. dried green split peas
    1 lb. dried yellow split peas
    1 lb. dried black-eyed peas
    1 lb. dried lentils
    1 lb. dried baby lima beans
    1 lb. dried lg. lima beans
    1 lb. dried black beans
    1 lb. dried red beans
    1 lb. dried soy beans
    1 lb. barley pearls

    Recipe




    FRENCH MARKET SOUP:

    2 c. French Market soup mix
    2 qt. water
    1 ham hock
    1 1/4 tsp. salt
    1/2 tsp. pepper
    1 (16 oz.) can whole tomatoes, cut up, juice & all
    1 lg. onion, chopped
    1 clove garlic, minced
    1 chili pepper, coarsely chopped
    1/4 c. chopped parsley (optional)
    1/4 c. lemon juice (optional)

    Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 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. Yield 2 1/2 quarts.

 

 

 


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