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Recipe

Red Bean Soup

  • Yield: 12 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 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
  • 1/2 teaspoon Tabasco sauce

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 broth and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is creamy, about 2 hours.
  • Just before serving, add the sherry, green onions, parsley, and Tabasco. Remove the bay leaves.
  • Serve hot in soup bowls.