posted by Southern 10-19-98 3:34 PM
French Market Soup Mix
1 pound dried black beans
1 pound dried Great Northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried red beans
1 pound dried soybeans
1 pound dried black-eyed peas
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried lentils
1 pound barley pearls
Combine. Divide into 14 packages (2 cups each). Store in airtight containers.
French Market Soup Recipe:
2 cups French Market Soup Mix
2 quarts water
1 teaspoon chili powder
1 clove garlic, minced
1 ham hock
1/4 cup lemon juice
1 large onion, chopped
1/2 teaspoon pepper
2 teaspoons salt
16 oz. can of tomatoes, chopped (undrained)
Sort and wash dried beans from French Market Soup Mix. Place in Dutch oven, adding water to cover beans by at least 2 inches. Soak overnight, then drain. Add 2 quarts water and all other ingredients. Cover, bring to a boil, then reduce heat. Simmer for 6 hours, stirring occasionally. Remove ham hock. Cut off meat and return it to the soup. Yields 2-1/2 quarts.
SOURCE: Twickenham Historic Preservation District Association, “Twickenham Tables” (Huntsville, AL: Great American
Graphics, 1988)