French Market Soup

1. Wash & drain bean mix, add 2 - 3 qts. water, ham hock (if using) and herbs.

2. Simmer, covered, 2.5 - 3 hours.

3. Add tomatoes, onions, celery, garlic, salt & pepper.

4. Simmer, covered 1.5 hours until creamy.

5. Brown sausage and chicken in 2 tablespoons olive oil, then add to soup.

6. Simmer 30 - 40 minutes.

7. Before serving add 1/2 cup red wine and 1/2 cup parsley.

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Nutrient	Quantity
Total fats	239.9862 g
Protein	250.0476 g
Carbohydrates	45.6376 g
Energy	3389.3417 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7142 g
Water	1445.6465 g
Aspartic acid	26.7943 g
Calcium, Ca	378.2156 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.6078 g
Lutein + zeaxanthin	2406.54 g
Fiber, total dietary	10.652 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2210.9 g
Niacin	104.2427 mg
Hydroxyproline	0.9525 g
Vitamin A, RAE	400.3446 g
Fatty acids, total trans-polyenoic	0.3311 g
Arginine	18.7474 g
Riboflavin	1.8559 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7666 g
Fatty acids, total saturated 20:1	1.8394 g
Glutamic acid	44.175 g
Sodium, Na	4558.7005 mg
Fatty acids, total saturated 16:1 undifferentiated	7.4425 g
Total lipid (fat)	239.9862 g
Manganese, Mn	1.038 mg
Fructose	5.0752 g
Proline	13.8938 g
Fatty acids, total saturated 16:0	47.2988 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	14.4469 g
Sucrose	4.4614 g
Choline, total	926.316 mg
Fatty acids, total polyunsaturated 18:1 t	0.7167 g
Sugars, total	21.5772 g
Serine	10.9525 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	19.2727 g
Fatty acids, total saturated 20:4 undifferentiated	0.7439 g
Vitamin B-6	6.2945 mg
Selenium, Se	237.1063 g
Ash	27.0593 g
Vitamin D	340.1947 IU
Menaquinone-4	62.1422 g
Fatty acids, total saturated 18:1 undifferentiated	95.654 g
Pantothenic acid	10.9043 mg
Phenylalanine	11.4348 g
Copper, Cu	1.4291 mg
Betaine	88.6001 mg
Thiamin	1.7719 mg
Retinol	217.7246 g
Methionine	7.8473 g
Iron, Fe	12.6866 mg
Carbohydrate, by difference	45.6376 g
Phosphorus, P	2471.4642 mg
Folate, total	239.5633 g
Fatty acids, total polyunsaturated 18:2 t,t	0.3311 g
Tocopherol, gamma	0.9274 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0907 g
Alanine	17.3973 g
Cholesterol	857.2906 mg
Valine	14.3031 g
Fatty acids, total saturated 18:2 undifferentiated	33.4908 g
Glycine	18.4101 g
Glucose (dextrose)	10.5032 g
Fatty acids, total saturated 14:0	2.2857 g
Zinc, Zn	14.467 mg
Isoleucine	14.1041 g
Fatty acids, total saturated 12:0	0.0907 g
Fatty acids, total polyunsaturated	37.378 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	21.8326 g
Tocotrienol, alpha	0.1536 mg
Vitamin A, IU	4436.5442 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0907 g
Folate, DFE	239.5633 g
Tryptophan	3.2151 g
Vitamin C, total ascorbic acid	73.388 mg
Phytosterols	124.53 mg
Galactose	1.2288 g
Fatty acids, total polyunsaturated 18:1 c	46.7291 g
Fatty acids, total saturated 20:0	0.3205 g
Tyrosine	9.4731 g
Vitamin B-12	6.0781 g
Vitamin K (phylloquinone)	584.644 g
Fatty acids, total saturated	70.3892 g
Histidine	8.9411 g
Fatty acids, total monounsaturated	105.4235 g
Threonine	12.2617 g
Folate, food	239.5633 g
Fatty acids, total polyunsaturated 17:0	0.3642 g
Vitamin D (D2 + D3)	8.6182 g
Vitamin E (alpha-tocopherol)	8.4429 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1814 g
Fatty acids, total trans	2.0003 g
Fatty acids, total trans-monoenoic	0.7167 g
Magnesium, Mg	353.3517 mg
Lysine	23.8288 g
Potassium, K	5509.9926 mg
Cystine	3.6417 g
Fluoride, F	13.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	0.5 cup	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Chicken breast	2	1560.3596	0	83.9147
Onion	2	128	29.888	0.32
Celery	4 stalks	40.96	7.6032	0.4352
Parsley	0.5 cup	10.8	1.899	0.237
Water	2 quarts	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
salt pepper	0	0	0	0
ham hock	0	0	0	0
herb	0	0	0	0
link sausage	1 lb	1401.6021	4.2638	128.0493
bean pinto	2 cups	0	0	0