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“Red beans, celery, ham and some herbs form the basis for this hearty soup from the South. Served with a crusty French bread, it's a meal in itself! Originally from a recipe card promotion received in the mail years ago.”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, melt butter.
  2. Add onion; sauté until soft.
  3. Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
  4. Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
  5. Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
  6. Bring back to a boil and simmer for 30 minutes.
  7. Serve, passing the hot sauce!

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