French Market Soup

 

 

Prep :20 minutes       cook  4 hours    makes 12 servings

 

3             cups assorted dried beans  for soup

2             smoked ham hocks

12           cups wated

1-1/2       teaspoon salt

1/2           teaspoon pepper

1             can (28 ounces) crushed tomatoes  , undrained

2             medium onions , chopped

1/3          cup lemon juice

2             garlic cloves , minced

1/2          teaspoon chili powder

1             pound smoked kielbasa , chopped

1-1/2       cups cubed  cooked chicken

1/2          cup dry red wine  or chicken broth

1/2          cup minced fresh parsley

 

1.       Sort beans  and rinse in cold water  . Place beans in  a Dutch oven  ; add water to cover  by 2-inches . Bring to a boil  ; boil for 2 minutes  . Remove  from the heat  ; cover and let stand  for 1 to 4 hours  or until beans are softened .

2 .      Drain and rinsed beans  , discarding liquid  ; return  beans to the Dutch oven  . Add the ham hocks  , water , salt and pepper  ; bring to a boil . Reduce heat  ; cover  and simmer for 3 hours  or until beans are tender .

3 .       Remove ham hocks  ; set aside until cool enough  to handle . Add the tomatoes  , onions , lemon juice  , garlic  and chili powder  to the beans . Simmer 1 hour longer .

4 .       Remove ham from the bones  and cut into cubes ; discard bones . Return ham to soup . Stir in the kielbasa  , chicken , wine  and parsley . Simmer  for 30 to 40 minutes  or until heated through  and soup is thick as desired .

 

My aunt gave me this recipe  and it is so heartwarming  in the cold  , winter months . It is even more flavorable the next day  , so it best made the day before  .  Leftovers freeze well .