French Market Soup Mix Recipe #4718
by Tonkcats
SERVES 14
- 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
- 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.
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5 stars