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Tuesday's Red Bean Soup

Tuesday's Red Bean Soup

  • Yield: 4 quarts, 8 to 10 servings


  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 ribs of celery, chopped
  • 1 small bell pepper, chopped
  • 1 to 2 minced jalapenos (seeds removed if you're not a fan of spicy foods)
  • 1 pound fresh chorizo or other fresh hot sausage, removed from casings
  • 1/4 cup chopped cilantro stems
  • 2 bay leaves
  • One 14.5 ounce can of petite diced tomatoes, with juices
  • 1 teaspoon Mexican oregano, crushed with your fingers
  • 1 1/2 quarts chicken stock
  • 2 cups water
  • 1 quart leftover cooked red beans (or canned cooked red beans)
  • 1 cup leftover cooked white rice
  • 2 cloves minced garlic
  • 1/4 teaspoon salt, plus more for seasoning if necessary
  • 1/4 chopped fresh cilantro leaves
  • Crusty bread, for serving (optional)
  • Louisiana hot sauce, to taste
  • Cornbread croutons, to garnish soup (optional)


  • Heat the oil in a large saucepot or Dutch oven over medium high heat. Add the onion, celery, bell pepper and jalapenos and cook until vegetables are softened, 4 to 6 minutes. Add the chorizo and cook, stirring, until browned, 3 to 4 minutes. Add the cilantro stems, bay leaves, tomatoes, oregano, and chicken stock, water, and red beans. Bring to a boil, then reduce the heat to a gentle simmer and cook until the flavors come together, 20 to 30 minutes. Stir in the rice. 

    Near the end of the cooking, smash the garlic together with the salt on a cutting board using the side of your knife, scraping them against the board to form a smooth paste. Stir the garlic paste into the soup along with the cilantro leaves and adjust the seasoning if necessary. Remove the bay leaves and serve the soup hot, garnished with cornbread croutons if desired, and/or with crusty bread; pass the hot sauce at the table. 

Recipe Details