Name: French Market Soup
Ingredients: 1 bag of 15-bean dry bean mix; 1 ham hock or meaty ham bone; 1 small whole chicken, about 3 lbs; 2 tsp salt, more to taste; 6 peppercorns; 2 bay leaves; 1 tbsp dried thyme; 1 large onion, diced; 5 garlic cloves, diced; 1 28 oz can whole tomatoes, crushed by hand; 6 celery stalks, chopped; 2 carrots, chopped; 1/4 to 1/2 teaspoon cayenne; 1 lb smoked turkey sausage (I use the fully cooked kind); 1 small bunch parsley, chopped

Description

A hearty soup that will feed a crowd and win you many compliments.

Ingredients

Scale

1 bag of 15-bean dry bean mix
1 ham hock or meaty ham bone
1 small whole chicken, about 3 lbs
2 tsp salt, more to taste
6 peppercorns
2 bay leaves
1 tbsp dried thyme
1 large onion, diced
5 garlic cloves, diced
1 28 oz can whole tomatoes, crushed by hand
6 celery stalks, chopped
2 carrots, chopped
1/4 to 1/2 teaspoon cayenne
1 lb smoked turkey sausage (I use the fully cooked kind)
1 small bunch parsley, chopped

Instructions

Quick Soak the Beans: Put beans in a large soup pot and cover with about 2 inches of water. Cover and bring to a boil. Remove from heat, stir, and let rest for 1 hour. Transfer beans to colander to drain. Return beans to pot and add 8 cups of water.
Add salt, peppercorns, bay leaves, thyme, ham bone and chicken to the pot. Partially cover and simmer for 30 minutes. Turn the chicken and simmer 30 minutes more. Transfer chicken to cutting board. Allow to cool and then shred and set aside.
Add tomatoes, onion, garlic, veggies, and cayenne pepper. Simmer for 1 to 2 more hours (until beans are soft but not mushy). Retrieve the ham bone. Shred the meat and toss it back in the pot.
Add smoked sausage and shredded chicken. Heat through
Serve with chopped parsley and crusty bread.