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.