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French Market Soup Recipe

French Market Soup Recipe - 8 quarts


12-ounce package multi-bean soup mix

3 quarts Basic Bean Stock

28-ounce can plum tomatoes, diced

2 medium yellow onions, chopped

6 stalks celery, chopped

2 cloves garlic, minced

1 1/2 chicken breasts, skinned, boned and diced

1/4 pound extra-lean Italian sausage.


Thoroughly sort and wash bean soup mix and place in a large bowl. Cover with water. Soak overnight. Drain. In a stockpot, heat Basic Bean Soup Stock just to boiling (do not boil). Add bean soup mix, tomatoes, onions, celery and garlic, reduce heat, cover and simmer 3 hours, or until beans are tender. Uncover, add chicken and cook 30 minutes, or until chicken is cooked.


Meanwhile, slit open, remove and discard casing on Italian sausage. Preheat a nonstick skillet over medium-high heat, add sausage and brown 6 to 8 minutes, or until cooked, breaking the sausage apart as it browns. Drain on paper towels, pat with additional paper toweling to remove all excess fat. Add to stockpot, when chicken is nearly cooked.

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