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- Source: Real and Rustic Cookbook
- Dish Type: Soups
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Red Bean Soup
Instructions
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.
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Just before serving, add the sherry, green onions, parsley, and Tabasco. Remove the bay leaves.
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Serve hot in soup bowls.
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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
- 1/4 cup dry sherry
- 1/2 cup chopped green onions
- 1/4 cup chopped parsley
- 1/2 teaspoon Tabasco sauce
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