French Market 18 Bean Soup

Item # PA-1020-1
Price $6.50
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Product Description

An authentic good luck soup from America's oldest city market. The French Market is America’s oldest working city market with two of the existing buildings dating back to the early 1800’s. Over the years, hurricanes, fires and a desire to preserve a part of Americana have motivated city fathers to restore much of the historical area of old New Orleans. Today, the French Market is a thriving hub of activity which still offers the local residents and millions of tourists an experience long forgotten in most American cities.

Ingredients: 18 assorted beans, split peas, lentils and barley with spices, celery, parsley and black, white and jalapeno peppers.

Additions:
2 qts. tap water
1 qt. chicken stock, fresh or canned
1/2 tsp, fresh ground pepper
1 meaty country ham hock or beef bone (3/4-1 lb.)
1 bouquet garni (included)
2 tsp, salt
1 28.oz. can whole peeled tomatoes
2 c. chopped onions
2 c. chopped celery (include some leaves)
2 cloves fresh garlic, minced
6 oz. andouille or zesty smoked sausage, diced (pork or beef)
8 oz. (2 medium) fresh chicken breast halves
Tabasco sauce (included, optional)

Cooking Directions:
1.Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2 inches.
2.Drain and rinse the beans. In a large pot, combine the beans, 2 qts. cold water, chicken stock, pepper, ham hock or beef bone and bouquet garni. Cover and bring to boil. Lower heat to medium low and cook covered 1 hour, stirring occasionally.
3.Add salt, tomatoes (chopped, including all the juice), onions, celery and garlic. Cover and bring to a boil. Reduce heat to medium low and cook for 1 hour, stirring occasionally. For best flavor prepare the celery, onions and garlic just before adding them to the soup.
4.Add sausage and chicken breast. Cover and cook on medium low for additional 1 1/2 hours, stirring every 15 minutes. Soup should be thickening slightly.
5.Locate and remove ham hock (or beef bone), chicken breast, sausage and bouquet garni on to a plate to cool. Discard bouquet garni. Place all meats onto a clean cutting board. Carefully locate and discard bones and fat. Dice meats fine and return them to soup. Stir and refrigerate overnight.

Vegetarian Version: At step #2, replace chicken stock with water and omit adding ham hock. At step #4, replace meats with 1/2 cup of zesty barbeque sauce and 1 c. each of sweet corn and diced potatoes.

Heat and serve next day over spicy cajun rice with piping hot corn bread and homemade jam. Add Tabasco® brand pepper sauce to taste. Option: Half hour before serving add 1/2 cup red wine and 1/2 cup fresh parsley.

Serves 10-12. Freezes beautifully.

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