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Thursday, September 15, 2011

French Market Soup

Well the temps are down to the mid 90's which means
 Fall is in the air and I can make soup!

 I had a leftover ham bone from an event I helped with last week. Perfect for a crock pot of soup! I usually make traditional ham and navy bean soup but decided to try something new
French Market Soup 
from one of my favorite cookbooks Fix It and Forget It.

 Served with some artisanal crusty bread it made for a lovely simple supper.

 And since there are just the two of us I was able to freeze the leftovers for future easy dinners.

Here's their recipe with only a couple of small adjustments:

French Market Soup

1 ham hock
2 cups dried beans - I used garbanzos, lentils, red beans, navy beans and barley (it's what I had in the pantry)
2 quarts water
1 teaspoon salt
1/4 teaspoon pepper
1 16 oz can diced tomatoes
1 large onion diced
1 clove garlic minced
1 teaspoon chili powder
1/4 cup lemon juice
1 bay leaf

Place all ingredients in crock pot and cook on low for 8 hours. Remove ham hock and remove meat from bone and return to pot. Turn crock pot to high and cook an addition 2 hours or until beans are tender. ( I actually made this the day before and let it cool in the refrigerator. I then skimmed the fat from the surface and reheated in the crock pot.

Bon Appetit!

I'm joining

Stone Gable on the Menu Monday


  1. This is my kinda soup! Thanks so much for sharing the recipe. Did you make the bread? I love to bake breads in the cooler temps. It was actually 77' here for a high yesterday ~ totally amazing after 71 days of triple digits. I guess you know more about the heat though. :-)

    Thank you for stopping by too ~ I appreciate it!

  2. That looks fabulous! Same here still in the 90's in Orlando, Oh I can't wait for cooler weather and comfort food!


  3. It's still hotter than a firecracker here, but as soon as we get a little chill in the air I'm going to have to give this soup a try. It looks absolutely yummy! Thanks for sharing it.