Red Bean Soup

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This soup has all of the wonderful flavors of Red Beans and Rice, but in soup form. I like to puree a third of this soup to give it that velvety texture while still retaining some of the chunky goodness of the cooked beans and vegetables. I added some diced, cooked Andouille to the soup after the pureeing step.

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  • 4

Ingredients

  • 1 Tbsp Unsalted Butter
  • 2 Tbsp Creole Seasoning
  • 1 Cup Onion, chopped
  • 1/2 Cup Bell Pepper, chopped
  • 1/4 Cup Celery, Chopped
  • 1 1/2 Cups Small Red Kidney Beans (soaked Overnight or for at Least a Few Hours)
  • 1 Cup Ham, diced
  • 1 Tbsp Fresh Garlic, Minced
  • 1 Bunch Thyme, tied tightly with butcher’s twine
  • 8 Cups Chicken Stock (you Could Certainly Use Water)
  • 2 Fresh Bay Leaves
  • 1/2 Cup Tomato Sauce
  • 1 Cup Andouille Sausage, cubed
  • 1 Tbsp Italian Parsley, Finely Chopped
  • 1/4 Cup Green Onions, thinly sliced on the bias
  • Hot Sauce to Taste
  • Worcestershire Sauce to Taste

Preparation

Step 1

1. Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans. Melt the butter over medium heat. Add 3/4 of the Holy Trinity, Ham, 1 Tbsp of the Creole Seasoning, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes, or until the liquid from the vegetables is absorbed.

Add the Chicken Stock, Garlic, Bay Leaves, Thyme, the remaining Trinity, and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours.

After the beans have cooked for two hours, add the Tomato Sauce, Parsley, Hot Sauce, Worcestershire, and 1/2 of the Green Onions. Cook the beans for another half hour. Puree 1/3 of the soup, being sure to avoid the bay leaves and Thyme.

2. Saute the cubed Andouille with 1 Tbsp Unsalted butter until browned, remove with a slotted spoon and add to the soup. Simmer for 10-15 minutes more. Adjust seasoning if necessary.

3. As is the case with most soups, if you make this a day ahead, the flavors will be immensely better. Add additional stock or water if necessary, it should not be too thick.

4. To Serve:
Remove the Bay Leaves and Thyme. Serve with good crusty French Bread, and your favorite ice cold beer.

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