French market soup (directions)

Yield: 2 servings

Measure Ingredient
2 cups French market soup mix
1 each Ham hock
¼ tablespoon Pepper
2 quarts Water
1¼ tablespoon Salt
16 ounces Can tomatoes; chopped,
1½ cup Chopped onion
1 each Chili pepper; chopped
1 each Clove garlic; minced
¼ cup Lemon juice



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 1½ 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 ½ quarts of soup From the files of Earl Shelsby

Submitted By GAIL SHIPP On 10-10-94

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