Red Bean Soup From Avery Island

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Serve hot in individual bouillon cups. Garnish with sieved egg and a lemon slice.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Bean Soup From Avery Island Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy