The Maine Windjammer Association

FRENCH MARKET SOUP
from the Heritage

Combine the following ingredients in a large pot. Bring to boil. Cover and simmer for 1 hour.

1 pound mixed dry beans and peas (13-bean mix), washed, soaked overnight, drained
2-1/2 quarts water
1 small ham bone
3 bay leaves
1-1/2 teaspoon parsley
1-1/2 teaspoon sage
1-1/2 teaspoon thyme
1-1/2 teaspoon basil

Add the next 3 ingredients. Simmer, uncovered, for 2 hours.

4 cloves garlic, chopped fine
2 cups chopped celery
2 cups chopped onion

Add meat and simmer for 1 hour.

1/2 pound sliced uncooked sausage, link or roll
1 pound raw boneless chicken breast, cut up

Add 1 can diced tomatoes (28-oz can) and simmer for 1 hour.

Soup should be creamy. Be sure to remove ham bone before serving. Rice or pasta can be added to soup or served with it. Feel free to make variations in the vegetables and meats. As the name implies, different vegetables can be added such as carrots, squash, mushrooms or potatoes. Parmesan cheese can be served as a topping.