Red Bean Soup From Avery Island

Recipe from

Oxmoor House


1 small onion, chopped
1/2 cup chopped celery
2 cloves garlic, chopped
2 tablespoons butter or margarine
1/2 pound dried red kidney beans
2 bay leaves
2 sprigs fresh thyme
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
3 quarts water
1/2 pound cooked ground ham
1/2 teaspoon salt
1/4 teaspoon pepper
Hard-cooked eggs, sieved
Lemon slices


Sauté chopped onion, celery, and garlic in butter in a large Dutch oven until tender. Add next 6 ingredients to Dutch oven; stir well. Bring mixture to a boil. Reduce heat; cover and simmer 3 hours.

Strain mixture through a sieve, pressing with the back of a spoon; discard excess pulp. Return soup to Dutch oven; stir in ham. Add salt and pepper, stirring well. Heat thoroughly. Remove and discard bay leaves.

Serve hot in individual bouillon cups. Garnish with sieved egg and a lemon slice.