The original! This award-winning robust soup is like New Orleans itself. A miniature bottle of Tabasco® brand pepper sauce makes it special. Servers 10-12. Best seller!

Prep time: 25 minutes

Cook time: 2.5 hours

Contents:  18 assorted beans, split peas, lentils with spices, celery, parsley and black, white and jalapeno peppers.

French Market “18 Bean” Soup

Ingredients to have on hand

2 qts. Cold tap or spring water

1 qt. chicken stock, fresh or canned

½ tsp. fresh ground pepper

1 meaty country ham hock or beef bone (3/4-1 lb.)

1 bouquet garni (included)

1-2 tsp. salt (or to your taste)

1 28 oz. can whole peeled tomatoes

2 c. chopped onions

2 cu. Chopped celery (include some laves)

2 cloves fresh garlic, minced

6 oz. Andouille or zesty smoked sausage, diced (pork or beef)

8 oz. (2 medium) fresh chicken breast halves

Tabasco sauce (optional)

Directions

1)   Sort through and thoroughly wash beans.  Soak beans 4 hours or overnight in water to cover by 2 inches.

2)   Drain and rinse the beans.  In a large pot (6-8 qt. capacity), combine the beans, 2 qts. Cold water, chicken stock, pepper, ham hock or beef bone and bouquet garni.  Cover and bring to boil.  Lower heat to medium low and cook covered 1 hour, stirring occasionally.

3)   Add salt, tomatoes (chopped, including all the juice), onions, celery, garlic, sausage, and chicken.  Cover and bring to a boil.  Reduce heat to medium low and cook for an additional 1 ½ hours.  During the last ½ hour, stir the bottom of the pas as the soup should thicken.

4)   Locate and remove ham hock (or beef bone), chicken breast, and bouquet garni onto a plate to cool.  Discard bouquet garni.  Place all meats onto a clean cutting board.  Carefully locate and discard bone and fat.  Dice meats fine and return them to soup.  Serve immediately or (for best flavor) refrigerate and reheat the next day.

Vegetarian Version:  At step #2, replace chicken stock with water and omit adding ham hock.  At step #4, replace meats with ½ cup of zesty barbeque sauce and 1 c. each of sweet corn and diced potatoes.

Heat and serve next day over spicy Cajun rice with piping hot corn bread and homemade jam.  Add Tabasco^® brand pepper sauce to taste.  Option:  half hour before serving add ½ cup red wine and ½ cup fresh parsley.

Serves 10-12.  Freezes beautifully.  Enjoy!

Contents:  18 assorted beans, split peas, lentils with spices, celery, parsley and black, white and jalapeno peppers.