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French Market Soup Recipe

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This recipe for French Market Soup, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Leonard

Category:
Category:

Ingredients:  
Ingredients:  
Bean Mixture
1 pound each: navy, pinto, red, large and baby Lima, kidney, black beans; black eyed peas, lentils, green split peas, pearl barley (or buy 10 bean mixture)

Soup Ingredients:
1 1/2 C bean mixture
3 smoked ham hocks
1 chopped white onion
1 pound sliced kielbasa or similar
1 lb can diced tomatoes
2 Tbsp lemon juice
2 cloves minced garlic
salt and pepper to taste

Directions:
Directions:
Rinse beans. Cover with water in large soup pan and soak overnight. Add ham hocks, and onion and simmer 60-90 minutes until beans are tender. Remove hocks to cool, add other ingredients except lemon juice. Cut meat off ham hocks and add meat back to pot. Add water as needed to cover ingredients. Add lemon juice in last 5 minutes of cooking time. Serve with crusty French or artisan bread.

Personal Notes:
Personal Notes:
The bean mixture can be placed in decorative jars and given as gifts with the soup recipe.

 

 

 

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