Red Bean Soup From Avery Island

Recipe from Oxmoor House

More 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


  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.
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