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Results 21 - 30 of 39 for french market soup
Soak beans overnight. Drain. Put all ingredients in large pot. Boil or simmer gently for as long as it takes for beans to be tender, 4 to 6 ...
1. Sort and wash 1 ... overnight I boil chicken breast and use this for the chicken stock. Then remove chicken from bone and add to soup in step #4.
Wash and drain beans. Add water, salt, ham bone, pepper, parsley and basil. Simmer covered 2 1/2 to 3 hours. Then add tomatoes, onion, ...
Soak beans overnight; drain. Add ham hock, salt, 3 to 4 ribs celery, thyme, bay leaves and parsley. Cover and simmer 2 1/2 to 3 hours, ...
Wash and drain beans and ... Remove chicken, bone, and cut into small pieces. Return to soup. 10 minutes before serving, add 2 tablespoons parsley.
Rinse beans, drain. Cover with water and soak overnight. In large kettle add 2 quarts water, ham hocks, and onions and cook for 2 hours. ...
Combine all beans. Divide into 14 (2 cup) packages for gift giving or storage.
Wash beans, mix and drain ... and return to soup. Add celery, onions and ... a little chopped parsley. Flavor improves with age. Freezes well.
Boil beans 2 to 3 hours with ham bone (or until soft). Add onion, celery (sauteed), tomatoes and cook 1 1/2 hours longer. Add meat and ...
Sort and wash 2 cups ... stirring occasionally. Remove ham hock from soup. Remove meat from bone; chop meat and return to soup. Yield 2 1/2 quarts.
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