French Market Soup Mix
Transport yourself to the bustling streets of New Orleans with this hearty and versatile French Market Soup Mix. A beautiful medley of dried red kidney beans, navy beans, pinto beans, lentils, pearl barley, chickpeas, and split peas, this recipe invites you to create a soul-warming soup that's both nourishing and customizable. Infused with the robust flavors of dried thyme, oregano, parsley, and bay leaves, and optionally enriched with savory additions like diced ham, smoky sausage, or turkey, this mix is a pantry staple for weeknight dinners or meal prep. Best of all, it’s easy to store and perfect for prepping ahead, so you’ll always have a wholesome meal ready to go. Pair this comforting soup with crusty bread or serve over steamed rice for a Southern-inspired feast that’s as delicious as it is filling.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 1 cup Dried navy beans
- 1 cup Dried pinto beans
- 1 cup Dried lentils (any color)
- 0.5 cup Pearl barley
- 0.5 cup Split green peas
- 1 cup Dried black beans
- 1 cup Dried chickpeas (garbanzo beans)
- 1 tablespoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 tablespoon Dried parsley flakes
- 2 Bay leaves
- 8 cups Chicken or vegetable stock (for cooking soup, optional)
- 2 cups Diced ham, cooked sausage, or smoked turkey (optional)
Instructions
Combine all dried beans, lentils, barley, and peas in a large bowl or container. Mix well to create the French Market Soup Mix base.
Store the mix in an airtight container or glass jar for future use. Consider making multiple batches for convenience.
To prepare the soup, measure approximately 2 cups of the soup mix. Rinse thoroughly under cold water to remove dust and debris.
Soak the beans overnight in a large bowl filled with water. Alternatively, use the quick soak method: place the beans in a large pot, cover them with water, bring to a boil, and let them sit for 1 hour.
Drain and rinse the soaked beans. Transfer them to a large stockpot.
Pour 8 cups of chicken or vegetable stock (or water) into the pot with the beans.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender.
Add salt, black pepper, thyme, oregano, parsley flakes, and bay leaves to the pot. Stir to combine.
If desired, add diced ham, cooked sausage, or smoked turkey for additional flavor and protein.
Simmer for an additional 30 minutes, stirring occasionally. Adjust the seasonings to taste.
Serve hot with crusty bread or over rice. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
3991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 15994 mg | 695% | |
| Total Carbohydrate | 653.1 g | 237% | |
| Dietary Fiber | 162.9 g | 582% | |
| Total Sugars | 49.4 g | ||
| Protein | 289.0 g | 578% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1331 mg | 102% | |
| Iron | 69.6 mg | 387% | |
| Potassium | 12519 mg | 266% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
