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French Market Soup

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.—Terri Lowe, Lumberton, Texas
  • Total Time
    Prep: 20 min. + soaking Cook: 4-1/2 hours
  • Makes
    12 servings (4-1/2 quarts)


  • 3 cups assorted dried beans for soup
  • 2 smoked ham hocks
  • 12 cups water
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 medium onions, chopped
  • 1/4 to 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


  • Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
  • Drain and rinse beans, discarding liquid; return beans to the pan. 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.
  • 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.
  • Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
Editor's Note
This recipe was tested with Bob’s Red Mill 13-Bean Soup Mix.
Nutrition Facts
1-1/2 cups: 291 calories, 14g fat (5g saturated fat), 52mg cholesterol, 840mg sodium, 32g carbohydrate (3g sugars, 18g fiber), 23g protein.

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