Red Bean Soup

Name: Red Bean Soup
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4-6 serving(s)
Ingredients: 2 cups dried red kidney beans, soaked overnight and drained; 2 tablespoons butter; 1 large onion, peeled and chopped; 1 clove garlic, peeled and minced; 1 stalk celery & leaves, chopped; 1 carrot, peeled and chopped; 1/2 lb smoked ham, cut into large chunks; 1 large ham bone, if available; 2 quarts water; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme; 2 bay leaves; 2 tablespoons lemon juice; 1/8 teaspoon dried hot red pepper flakes; salt and pepper; chopped fresh parsley (to garnish)

Submitted by Gingerbear

"This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight."

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Ready In:: 2hrs 35mins
Ingredients:: 17
Serves:: 4-6

ingredients

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
¹⁄₂ lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
¹⁄₂ teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
¹⁄₈ teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

directions

Put the beans in a saucepan, cover with fresh water and bring to a boil.
Boil for 10 minutes and drain.
Set aside.
Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
Bring to a boil and simmer 2 hours or until beans are very soft.
Discard the ham bone.
Scoop out the chunks of ham and reserve.
Press the soup through a fine sieve and return it to the saucepan.
Discard the solids in the sieve.
Cut the chunks of ham into small dice and add to the soup.
Reheat, and taste and adjust the seasonings.
Serve hot, sprinkled with a little parsley.

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Reviews

Best tasting bean soup I’ve ever made. Just a few minor adjustments, used ham hocks as ham bone not available. Used part beef broth. Also did not strain through sieve, preferred chunky. I think the Worcestershire sauce and lemon juice kicked up the flavor.

CAROL4

RECIPE SUBMITTED BY

Gingerbear

United States

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.

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