Name: Red Bean Soup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 to 10 servings
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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Red Bean Soup

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