RCI-VG.004.1113.001
Red Bean Soup
Red Bean Soup This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- dried red kidney beans2 cupssoaked overnight and drained
- 2 tablespoons
- onion1 largepeeled and chopped
- garlic1 clovepeeled and minced
- celery and leaves1 stalkchopped
- carrot1 unitpeeled and chopped
- smoked ham½ lbcut into large chunks
- ham bone1 largeif available
- 2 quarts
- 1 tablespoon
- 2 tablespoons
- ½ teaspoon
- 2 unit
- 2 tablespoons
- ⅛ teaspoon
- 1 unit
- 1 unit
Method
1
Melt butter in a large heavy-bottomed pot over medium heat, then add the chopped onion, minced garlic, celery, and carrot, stirring occasionally until the vegetables are softened, about 5-7 minutes.
2
Add the smoked ham chunks and ham bone to the pot, stirring to coat with the butter and vegetables.
2 minutes
3
Pour the 2 quarts of water into the pot and bring to a boil, skimming any foam that rises to the surface.
5 minutes
4
Add the drained soaked red kidney beans, Worcestershire sauce, 2 tablespoons of fresh parsley, dried thyme, bay leaves, and red pepper flakes to the pot, stirring well to combine.
2 minutes
5
Reduce heat to low and simmer uncovered, stirring occasionally, until the beans are very tender and beginning to break down, about 75-90 minutes.
85 minutes
6
Remove the ham bone from the pot and discard it, then stir in the lemon juice.
2 minutes
7
Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
2 minutes
8
Ladle the soup into serving bowls and garnish each portion with a pinch of fresh chopped parsley.