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French Market bean soup


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About 20 years ago, when we had tiny babies and money was super tight, I made up a big batch of this dry mix, along with a recipe on how to make it and gave it to about 25 families for Christmas.  To this day, we have friends that continue to make it every year – one even published it in his family cookbook.  I’m happy to share this soup with you.  It’s as traditional in New Orleans as just about anything else – not super spicy but full of flavor from the andouille sausage and about 13 different types of beans.  Freezes really well!!

Heating instructions:

Heat on top of stove until hot.

Additional information


Full, Half


    If relevant, half feeds 2 and full feeds 4.