Shelly's Recipe

FRENCH MARKET SOUP

Category: Soups

1 1/2 lbs 15-bean soup mix
1/2 cup black beans
2quarts water
1 1/4 tsp salt
1/4 tsp pepper
3 ribs celery, chopped
1 large onion, chopped
2-4 cloves garlic, minced
1 whole chicken
1 ham hock
1 (32 oz) can whole tomatoes, undrained and coarsely chopped
1 lb kielbasa smoked sausage, sliced
1 chili pepper, coarsely chopped (optional)
1/2 lb sliced mushrooms
3 tbsp dried thyme
2 tsp dried savory, marjoram and sage
1 tsp pepper
Salt, to taste

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 5 ingredients. Cover and bring to a boil; reduce heat, and simmer 45 minutes. After 45 minutes, add the chicken and ham hocks.

Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham and chicken from soup. Remove meat from bone, chop meat, and return to soup. Bring back to a simmer. Taste for additional seasonings. Top with grated parmesan cheese.