Photo: Red Bean Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 4 bay leaves
- 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
- 4 cups cooked red beans, pureed in a food processor
- 1/4 cup dry sherry
- 1/2 cup chopped green onions
- 1/4 cup chopped parsley leaves
- 1/2 teaspoon hot sauce (recommended: Tabasco)
Directions
Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
Serve hot in soup bowls.
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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.
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