Red Bean Soup

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 8 to 10 servings
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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)


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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