The French market-style soup mix has a tradition dating back to ancient food preservation and preparation techniques in France. This type of mix combines a variety of legumes and cereals that provide a nutritious and rich base for hearty and comforting soups. In several Latin American countries, this type of preparation may be known by names such as "soup mix," "legume concentrate," or simply "bean soup," adapting to local ingredients while maintaining the same culinary spirit.
In countries like Mexico, Colombia, and Peru, the mix of beans and cereals is very common in traditional gastronomy; although its name varies, the essence of this type of soup is universal: a nutritious, economical, and flavor-packed dish. Originating from central and northern France, this mix is especially popular in traditional markets, hence its name, and has reached many Latin American homes thanks to European culinary influence.
How to Prepare French Market-Style Soup Mix
To begin, combine all the dried beans, which include navy beans, pinto beans, great northern beans, green and yellow split peas, black-eyed peas, lentils, baby lima beans, large lima beans, black beans, red beans, soybeans, and pearl barley. This varied mix will give the soup a deep flavor and a rich texture.
Divide the mix into 14 gift packages for easy storage or to share with family and friends.
To prepare the soup, use 2 cups of this French market-style soup mix. Sort and wash the beans well before placing them in a cast-iron pot.
Cover the beans with water up to 2 inches above, and let them soak overnight. This softens the beans and reduces the cooking time.
After soaking, drain the beans and add them back to the pot. Add 2 quarts of fresh water, a ham hock for flavor, 1 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
Cover the pot and bring to a boil. Once boiling, reduce the heat and simmer for about 1 and a half hours, or until the beans are tender.
Next, add 1 can of undrained whole tomatoes, coarsely chopped, 1 large chopped onion, 1 minced garlic clove, 1 coarsely chopped chili pepper, and 1/4 cup of lemon juice to add freshness and a touch of acidity that enhances the flavor.
Simmer for 30 more minutes, stirring occasionally to integrate all the flavors.
Once cooked, remove the ham hock from the soup, shred it, and return the chopped meat to the pot for an extra touch of flavor and texture.
Serve the soup hot, ideally accompanied by crusty bread or a fresh salad. Enjoy this delicious and nutritious French market-style recipe.
