Red Bean Soup
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996
Show: The Essence of Emeril
Episode: Louisiana Cooking
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- Recipe categories: Beans and Legumes, Meat, Beef, Poultry, Chicken, Vegetables, Celery,
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Average Rating:
Total Reviews: 5
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By gsogar_1801332
Florence, KY
on February 08, 2010
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I agree with lloyd. Two quarts of broth is too much. I used one quart and it worked out fine. Delicious.
By lharrich
San Ramon, CA
on January 26, 2009
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The soup had excellent flavor, but there must be a mistake with the two quarts of broth. I placed four cans of drained red kidney beans in the food processor and followed the directions only to realize after adding one quart of broth, the soup was not very thick I added an additional can of whole of beans, one spicy sausage, pork pieces and more sauteed onions, red bell peppers, celery and continued to simmer for 2-3 hours. I finally ended up with a delicious soup.
By suzan_8545116
Norcross, GA
on December 20, 2008
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I expected the pureed beans to make it a bit thicker. If I make it again, I'll cut the broth in half and use one quart instead of two. It's not terribly exciting - but I'm not one to add hot sauce to "fix" things. We're experimenting with adding other spices make it more dynamic (not just hotter.
By bobcob@suddenli...
greenville, MS
on December 11, 2008
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This is really good and you can make as spicey as you like. I also added some sliced smoked turkey sausage. Have made it several times and my husband, who always asks "What are you cooking ?", always says "Great!",, when I tell him.
Thanks Emeril,
Patsy
By Dj Sires
Ringgold, GA
on April 15, 2008
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Simple, with ingredients I usually have on hand. I cut the recipe in half, and used canned beans as he suggested, and it was super. Thank you for the show. Can't wait to fix for shrimp sandwich and serve it with this soup. Gotta be good.