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Sunday, May 29, 2011

French Market Soup (aka The Mean Bean Soup)


By: Barb Ely 
2 cups French Market Soup Mix (13 Bean Mix)
2 quarts water
1 ham hock
1 ¼ tsp salt
¼ 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 ( I’ve never used this)
¼ C lemon juice
Sort and wash 2 C bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 ½ 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 ½ quarts. 

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