French Market or Sausage Bean Soup
- Bess Hawthorne
- Nov 6
- 2 min read
Join Lauren Johnson as she discusses the art of planning big, memorable events from group baby showers and homeschool conferences to weddings and July 4th bashes. You’ll hear step-by-step tools to simplify the process, starting with a brain dump and organizing your ideas into four key categories. Learn how to delegate (even to young helpers!), create clear signage to communicate with guests, and of course, plan the perfect food. Whether you’re a seasoned host or a first-time planner, this podcast will help you turn chaos into celebration! We're so glad you're here!
Recipes:
French Market Soup
(submitted by Lauren Johnson)
Ingredients:
1 pound bean (with flavor packet) soup mix
2 cans diced tomatoes
1 Iarge onion, diced
2 cups celery, diced
2 carrots, peeled & diced
2 cloves garlic
1 pound smoked sausage, sliced
2 whole chicken breasts, skinned, boned & diced
½ pound ham, diced
1 teaspoon salt
1 teaspoon pepper
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Directions:
1. Soak beans overnight or 1 hour. Cook 3 hours in 2 to 3 quarts water.
2. Sauté vegetables and meat together in a little oil. Add to cooked beans with tomatoes and salt and pepper. Cook 1½  hours. Yield: 1½ gallons.
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Sausage Bean Soup
This soup tastes like it has simmered away all day on the stove, but is ready in less than half an hour. It's become a most-requested favorite. (submitted by Lauren Johnson)
Ingredients:
2 bacon strips, diced
½ cup chopped onion
1 cup thinly-sliced, halved fresh carrots
1 cup cubed, peeled potatoes
3 cups water
8 ounces smoked Polish sausage, halved & thinly sliced
2 cups frozen cut green beans, thawed
15 ounce can white kidney or cannelloni beans, rinsed or drained
½ cup minced fresh parsley
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon minced fresh marjoram, or ⅛ teaspoon dried marjoram
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Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
2. Sauté the onion in bacon drippings until tender. Stir in carrots and potatoes; cook for 2 minutes.
3. Add water; bring to boil. Reduce heat; cover and simmer 9 to 12 minutes, or until vegetables are tender.
4. Stir in sausage, green beans, kidney beans, parsley, salt, pepper, and marjoram; heat through.
5. Sprinkle with reserved bacon.
Serve with:
Salad
Bread or rolls - This recipe is very simple and delicious...
Good go-to summer menus:
Grilled meat
Fresh fruit
Sweet corn
Taco bar -
Smoked pork
Taco meat
Spanish rice
Mexican black beans
Toppings
Mini chocolate chip cookies
Dye-free otter pops