Recipe edited by K.Ruehl from French Market Soup recipe - see link above

NutritionSortLoading...
Loading...

1 bag of 15 bean soup beans (throwout the Ham seasoning)

2 smoked ham hocks

12 cups water

½ teaspoons salt

½ teaspoon pepper

1 can (28 ounces) whole pealed San Marzano tomatoes, undrained - hand crushed

2 medium onions, chopped

¼ to ⅓ cup lemon juice

2 garlic cloves, minced

½ teaspoon chili powder

½ teaspoon Chipotle powder

1 pound smoked kielbasa, chopped

1 salt & peppered cooked chicken thigh (in olive oil pan) - cut up

4 hard-boiled eggs - halved & quartered

½ cup dry red wine or chicken broth

½ cup minced fresh parsley

fresh sauerkraut for garnish

capful of white vinegar for garnish

Select allAdd

1. Wash beans in cold water and strain. Place beans in a pressure cooker; add water to cover by 2 in. Bring to a boil; boil for 2 whistles. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. You can refrigerate overnight and continue to soak if you like

2. Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender.

3. Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic, chipotle and chili powder to the beans. Simmer 1 hour longer.

4. Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, eggs, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

5. When serving, if you like try some fresh sauerkraut in with the soup. A capful of white vinegar gives a little tang. Serve with crusty bread and butter too.