French Market Bean Soup

Ingredients

• 1 lb. dried beans (mixed)
• 2 tsp. salt
• 3-4 stalks celery, chopped
• 2 bay leaves
• ½ tsp. thyme
• 1 tbsp. fresh parsley
• 1 can tomatoes, undrained
• Water
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 6 stalks celery, chopped with leaves
• ¼ teaspoon red pepper
• Salt and pepper to taste
• 2 pieces skinless chicken
• 1 lb. smoked sausage, sliced thin

Instructions

Wash and soak the dried bean mix. Drain and add ham hock, salt and water to cover. Add celery, bay leaves, thyme and parsley; simmer for 2-3 hours.

Add tomatoes, onions, garlic, additional celery, red pepper, salt and pepper. Cook 1-1 ½ hours.

Add chicken. While chicken cooks, parboil sausage separately; pour off excess fat. Once chicken is tender, remove bones and cut into small pieces. Add a handful of chopped parsley before serving

Soup is better the second day.

Heloise’s Hint: If you like beans but they don’t like you, “Just put a pinch of ground ginger in the beans when cooking them. You won’t detect the taste as it quietly works its magic.”