French Market Soup (directions) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
2 cup: French market soup mix,
1 1/2 cup: Chopped onion,
1 each: Ham hock,
1 each: Chili pepper, chopped
1/4 T: Pepper,
DIRECTIONS
2 quart: Water,
1 each: Clove garlic, minced
1 1/4 T: Salt,
1/4 cup: Lemon juice,
16 ounce: Can tomatoes, chopped,
Directions:
Sort and wash 2 cups of the bean mix, place in a large heavy soup
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup. Makes 2 1/2 quarts of soup From
the files of Earl Shelsby
Submitted By GAIL SHIPP On 10-10-94
Source from luhu.jp
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup. Makes 2 1/2 quarts of soup From
the files of Earl Shelsby
Submitted By GAIL SHIPP On 10-10-94
Source from luhu.jp