Tuesday's Red Bean Soup

Course : Beans
Serves: 1
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1 tablespoon olive oil
1/2 cup bacon -- diced
1 1/2 cups onions -- chopped
1/4 cup green bell peppers -- chopped
1 tablespoon garlic -- minced
4 pieces bay leaves
6 ounces andouille sausage -- sliced
1 small smoked ham hocks -- (5-6oz)
2 cups dried red kidney beans -- soaked overnight
1 teaspoon creole seasoning
1 teaspoon worcestershire sauce
2 quarts chicken stock
1 teaspoon salt
1 1/2 cups cooked long-grain white rice -- warm
6 tablespoons green onions -- chopped

Preparation / Directions:

1. Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. 2. Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occaisionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. 3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings.


Nutritional Information:

2022 Calories (kcal); 117g Total Fat; (55% calories from fat); 104g Protein; 106g Carbohydrate; 341mg Cholesterol; 21619mg Sodium

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